Potato Soup
This potato soup is rich and creamy although it has no added milk or cream. The potatoes puréed with the chicken broth result in a thick and satisfying potato soup, a welcome comfort food on a cold winter day. The grated Parmigiano Reggiano® cheese adds protein and delicate flavor. Don’t forget to sprinkle some Parmigiano Reggiano shavings on the potato soup before serving for the essential final touch. And here’s a tip for the soup maker: Use homemade vegetable or chicken broth or Parmesan Broth for extra flavor.

You can vary this soup by adding chopped leeks with the potatoes, or by using a mixture of sweet and white potatoes. Replace some of the potato with celeriac or parsnip for a slightly sweeter soup your children will love. This potato soup can also be served cold and makes an elegant Vichyssoise.
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  1. Melt butter and olive oil in a one-quart saucepan set over medium heat.
  2. Add potatoes, onions and thyme and give a good stir.
    Cover pan and reduce heat to medium-low.
    Let the vegetables “sweat” for about 10 minutes, stirring often.
  3. Remove lid and add chicken broth.
    Cover pan tightly and let soup simmer 15 minutes.
    Season with salt and pepper, then add the Parmigiano Reggiano.
    Remove from heat and purée soup till smooth, using a blender or food processor.
    Garnish and serve piping hot.
  4. Garnish: Freshly chopped parsley and shavings of Parmigiano Reggiano made by pulling a vegetable peeler over a wedge of the cheese
Recipe Notes
Nutrition Facts
Potato Soup
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.