Parmesan Potato Soup Recipe

By sltaylor

Ingredients

• 4 medium baking potatoes (about 2 pounds)
• 3/4 cup chopped onion
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried basil
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/4 teaspoon pepper
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried thyme
• 4-1/2 cups chicken broth
• 6 cups milk
• 3/4 to 1 cup grated Parmesan cheese
• 10 bacon strips, cooked and crumbled

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese; heat through. Stir in bacon. Yield: 10-12 servings.