Parmesan Rosemary Potato Soup Recipe

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Last updated on October 1st, 2021 at 12:28 pm

About a month and a half ago, we had a very disappointingly meager harvest from our potato plants. After cleaning them up, I stored the potatoes we dug up in our pantry to wait on a recipe that felt right. And partly to hide them out of gardening shame. It was finally time to pull them out to make this parmesan rosemary potato soup recipe.

There were so few potatoes from our harvest that I had to buy some to supplement.

Peeled blue, red, and yellow potatoes washed and ready to use

But at least some of our more unique and colorful blue potatoes helped give a bit more variety to my photos.

This is a pretty simple recipe that mostly boils together in the pot. A savory, creamy, flavorful potato soup recipe, this one is thinner than my ham and dill potato cream cheese soup. It also has fewer steps and ingredients.

So get ready to boil up some potatoes into creamy deliciousness.

Steps to Make Soup

Start off the soup by simmering garlic, shallot, and rosemary in melted butter. It will make your whole kitchen smell delicious. And it is really the best way to start any recipe.

Cooked potato soup still in the pot and ready to serve

Pour in the potatoes, bay leaf, and chicken stock. Stir things together and turn up the heat to get it all boiling.

Let it boil until the potatoes are perfectly cooked through. Turn the heat down to a simmer and let it cool down a bit. We don’t want the soup to be too hot when adding all of the dairy ingredients.

Stir in the milk, cream, cheese, salt, and pepper. Let this all come to a simmer while stirring occasionally. Then taste it to make sure it does indeed taste divine.

Soup close-up showing potatoes, rosemary and parmesan

If everything went according to plan, you’ll have a nice hearty soup. Just sprinkle the top with a bit of rosemary and parmesan cheese once you have served it in bowls.

Variations On This Soup Recipe

This recipe on its own will make a wonderful soup that should definitely be paired with a buttery dinner roll for dipping. However, that isn’t to say that it is beyond modification. I love experimenting in the kitchen.

The most obvious thing to change or add to is the vegetable of choice. Potatoes. Try this with any variety – russett, gold, red, blue. I used a mix of red, gold, and blue for my dish.

Or substitute some sweet potatoes or another hearty root vegetable like carrots or parsnips. Adding some chopped broccoli can truly transform this dish into a closer cousin of broccoli cheddar soup. And finally, you can try adding some meat to the dish – especially some bacon…

Serving soup with dinner rolls in wide bowls

You also have the option to turn this into a bit of a thicker soup. If you want something a bit heartier or if it is colder out and you really want a nice thick soup, you can make a roux.

After simmering the garlic, shallot, and rosemary in butter, whisk in some flour, and let it cook for a few minutes until lightly golden. Use up to 1/4 cup of flour to help thicken the soup.

Any way you make it, you’ll end up with a savory soup made for sipping in colder weather.

Rosemary Potato Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy


Prep time


Cooking time


Total time



Creamy potato soup recipe combines with flavorful rosemary and parmesan for a hearty and savory dish to warm up cold nights


  • 1 and 1/2 pounds potatoes

  • 1 large shallot

  • 3 cloves garlic

  • 1 and 1/2 tablespoons minced rosemary, divided

  • 4 tbsp butter

  • 8 cups chicken stock

  • 1 bay leaf

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup milk

  • 1 cup heavy cream

  • 1/2 cup grated parmesan cheese


  • Peel and chop the potatoes into about half-inch pieces
  • Chop the shallot and mince the garlic and rosemary
  • Melt the butter in a large pot, then add the shallot, garlic, and 1 tablespoon of rosemary to simmer for 2 to 3 minutes until the shallot is mostly translucent
  • Add the potatoes, chicken stock, bay leaf, salt, and pepper into the pot and turn the heat up to high
  • Bring the soup to a boil, stirring occasionally, and cook for 10 to 15 minutes until the potatoes are still a little under-done but just about done
  • Turn the heat down to low and let the soup cool slightly for 3 to 5 minutes
  • Stir in the milk, cream, and parmesan and let the soup come to a simmer
  • Simmer for about 10 minutes until the soup has thickened slightly, stirring the bottom so nothing burns
  • Serve the soup and top with sprinkles of minced rosemary and grated parmesan cheese

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