Parmesan Potato Soup

By á-5981

Ingredients

• 2 lbs baking potatoes
• 3/4 c onion chopped
• 1/2 c butter
• 1/2 c flour
• 1/2 t dried basil
• 1/2 t seasoned salt
• 1/4 t celery salt
• 1/4 t garlic powder
• 1/4 t onion salt
• 1/4 t pepper
• 1/4 t rubbed sage
• 1/4 t dried thyme
• 4-1/2 c chicken broth
• 6 c milk
• 3/4 to 1 c parmesan cheese grated
• 10 bacon strips cooked and crumbled

Preparation

Step 1

Pierce potatoes with a fork and bake at 375 degrees for 40-60 minutes or until tender. Cool, peel and cube; set aside.
In a large dutch oven 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 and stir in bacon.