Tuesday, December 8, 2009

Parmesan Potato Soup

4 medium baking potatoes (about 2 lbs.)
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1/2 tsp. dried basil
1/2 tsp. seasoned salt
1/4 tsp. celery salt
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/4 tsp. pepper
1/4 tsp. rubbed sage
1/4 tsp. 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 w/ fork; bake at 375 for 40-60 min. or until tender. Cool, peel and cube: set aside.

In a large Dutch oven or soup kettle, 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 min. or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 min.

Add milk and cheese; heat through. Stir in bacon.

Yield: 10-12 servings

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