Parmesan Potato Soup Recipe

Parmesan Potato Soup Recipe photo by Taste of Home

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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

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Parmesan Potato Soup Recipe

Prep: 40 min. + cooling Cook: 20 min.

Yield: 10-12 Servings

40 20 60

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 servings.

Nutritional 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.

Originally published as Parmesan Potato Soup in Country Woman September/October 1996, p33

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia