- 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
- Cook the potatoes in boiling water until tender.
- In a soup kettle, saute onion in butter or margarine until tender.
- 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.
- Stir in milk and cheese. Heat through. Stir in bacon.
04/08/2017
recipepes.com
Parmesan Potato Soup, recipe
PT15M
PT1H
5
455 calories
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