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Easy Parmesan Potato Soup

A hearty vegetarian potato and parmesan cheese soup made in less than 30 minutes
Easy Parmesan Potato Soup

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Servings: 2
Total Time: 25 minutes
Recipe by: Frankie


1 1/2 lbs Yukon gold potatoes, cut in 1 inch pieces
1 yellow onion, chopped
1 TBSP butter
1 TBSP olive oil
1 garlic clove, minced
3 cups vegetable broth
1 cup fresh grated parmesan cheese
1/2 cup heavy cream
salt & pepper


1. In a dutch oven or large pot melt the butter with the olive oil over medium heat. Add the onion and cook 5 minutes, stirring occasionally.

2. Add the potatoes to the onions along with 1/2 tsp of salt and 1/4 tsp pepper. Cook, stirring often, for 2 minutes. Add the garlic and cook for 30 seconds or until garlic becomes fragrant.

3. Stir in the vegetable broth and bring to a boil over high heat, cook until potatoes are tender, about 15 minutes. Remove from heat and stir in the heavy cream and parmesan cheese.

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Easy Parmesan Potato Soup

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