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Parmesan Potato Soup by Wessnicki

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  • Parmesan Potato Soup by Wessnicki

    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
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