Tweet
Wessnicki
Posted October 20, 2005 10:36 AM
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter
1/2 cup all purpose flour
1/2 tsp. each dried basil, seasoned salt
1/4 tsp. each celery salt, garlic powder, onion salt, pepper, rubbed sage, 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
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.
Yield: 10 to 12 servings
Posted October 20, 2005 10:36 AM
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter
1/2 cup all purpose flour
1/2 tsp. each dried basil, seasoned salt
1/4 tsp. each celery salt, garlic powder, onion salt, pepper, rubbed sage, 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
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.
Yield: 10 to 12 servings