Parmesan Potato Soup
|Baking potatoes||4 Medium|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Rubbed sage||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Chicken broth||4 1⁄2 Cup (72 tbs)|
|Milk||6 Cup (96 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Bacon strips||10 , cooked and crumbled|
Pierce potatoes with a fork; bake in the oven or microwave until tender.
Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle over medium heat, saute onion in butter until tender.
Stir in flour and seasonings.
Gradually add broth, stirring constantly.
Bring to a boil; cook and stir for 2 minutes.
Add potatoes; return to a boil.
Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese; heat through.
Stir in bacon.