Parmesan Potato Soup

By MissHeather

Ingredients

• 4 medium baking potato, 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 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
• 1 cup parmesan cheese
• 10 strips bacon, cooked and crumbled

Preparation

Step 1

Pierce potatoes with a fork bake in the oven 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. Serve.