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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
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18 people Yepped this recipe
servings:
4
total time:
40 minutes
added on
07/06/2017
recipe by:
Frankie
INGREDIENTS
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
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DIRECTIONS
Heat the oil in a dutch oven over medium-high heat.
Add the potatoes, onion, and garlic into the dutch oven and cook while stirring for about 1 minute.
Stir in the water, 2 tsp salt, and 1 tsp black pepper then bring to boil.
Reduce the heat to medium-low and simmer the soup, stirring occasionally, until potatoes are tender, about 20 minutes.
Transfer HALF the soup to a blender and blend until smooth then return the blended soup back into the dutch oven.
Stir in the heavy cream and cook, stirring often, until heated through, about 3 minutes.
Stir in the Parmesan cheese until well combined.
Taste the soup and season with additional salt & pepper as needed.
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