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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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4.075
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3402 Calories from Fat 1792

% Daily Value*

Total Fat 202 g311.1%

Saturated Fat 116.9 g584.5%

Trans Fat 0 g

Cholesterol 516.8 mg172.3%

Sodium 7662.1 mg319.3%

Total Carbohydrates 269 g89.8%

Dietary Fiber 14.9 g59.6%

Sugars 87.3 g

Protein 133 g265.3%

Vitamin A 102.2% Vitamin C 85.3%

Calcium 316.8% Iron 75.8%

*Based on a 2000 Calorie diet

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Parmesan Potato Soup Recipe