Parmesan Potato Soup

Parmesan Potato Soup
  • 4 potatoes, cubed
  • 3/4 cup chopped onion
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon sage
  • 4 1/2 cups chicken broth
  • 1 cup grated Parmesan cheese
  • 1/2 cup margarine
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 6 cups milk
  • 12 slices crisp cooked bacon, crumbled


  1. Cook the potatoes in boiling water until tender.
  2. In a soup kettle, saute onion in butter or margarine until tender.
  3. Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.
  4. Stir in milk and cheese. Heat through. Stir in bacon.

04/09/2017
Parmesan Potato Soup, recipe PT15M PT1H 5 455 calories

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