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Parmesan and Black Pepper Potato Soup

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Parmesan and Black Pepper Potato Soup

A rich and creamy potato soup flavored with garlic, freshly grated Parmesan cheese, and freshly ground black pepper.

Parmesan and Black Pepper Potato Soup recipe

servings: 4

total time: 40 minutes

recipe by: 


  • 1 TBSP olive oil
  • 3 pounds russet potatoes, peeled and cut into roughly 1/2-inch pieces
  • 1/2 cup diced onion
  • 3 medium garlic cloves, minced
  • 5 cups water
  • salt & freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese


  1. Heat the oil in a dutch oven over medium-high heat.

  2. Add the potatoes, onion, and garlic into the dutch oven and cook while stirring for about 1 minute.

  3. Stir in the water, 2 tsp salt, and 1 tsp black pepper then bring to boil.

  4. Reduce the heat to medium-low and simmer the soup, stirring occasionally, until potatoes are tender, about 20 minutes.

  5. Transfer HALF the soup to a blender and blend until smooth then return the blended soup back into the dutch oven.

  6. Stir in the heavy cream and cook, stirring often, until heated through, about 3 minutes.

  7. Stir in the Parmesan cheese until well combined.

  8. Taste the soup and season with additional salt & pepper as needed.

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Parmesan and Black Pepper Potato Soup


Parmesan and Black Pepper Potato Soup

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