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Parmesan Potato Soup

Country.Chef's picture
Ingredients
  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
  Onion 1⁄4 Teaspoon
  Pepper 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
Directions

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.

Recipe Summary

Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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