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Parmesan Potato Soup

Parmesan Potato Soup
Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee
10-12 ServingsPrep: 40 min. + cooling Cook: 20 min.

Ingredients

  • 4 medium baking potatoes (about 2 pounds)
  • 3/4 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon 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

Directions

  • Pierce potatoes with a fork; bake at 375° for 40-60 minutes 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
  • minutes or until thickened. Add potatoes; return to a boil. Reduce
  • heat; cover and simmer for 10 minutes.
  • Add milk and cheese; heat through. Stir in bacon. Yield: 10-12
© Taste of Home 2013

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Parmesan Potato Soup (continued)

Directions (continued)

  • servings.
Nutrition Facts: 1 serving (1 cup) equals 280 calories, 16 g fat (9 g saturated fat), 45 mg cholesterol, 800 mg sodium, 24 g carbohydrate, 2 g fiber, 11 g protein.
© Taste of Home 2013