Taste of Home
Parmesan Potato Soup
TOTAL TIME: Prep: 40 min. + cooling Cook: 20 min.
YIELD: 10-12 servings.
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
Ingredients
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4 medium baking potatoes (about 2 pounds)
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3/4 cup chopped onion
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1/2 cup butter
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1/2 cup all-purpose flour
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1/2 teaspoon dried basil
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1/2 teaspoon seasoned salt
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1/4 teaspoon celery salt
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1/4 teaspoon garlic powder
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1/4 teaspoon onion salt
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1/4 teaspoon pepper
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1/4 teaspoon rubbed sage
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1/4 teaspoon dried thyme
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4-1/2 cups chicken broth
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6 cups milk
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3/4 to 1 cup grated Parmesan cheese
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10 bacon strips, cooked and crumbled
Directions
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1.
Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside.
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2.
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.
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3.
Add milk and cheese; heat through. Stir in bacon.
Nutrition Facts
1 cup: 280 calories, 16g fat (9g saturated fat), 45mg cholesterol, 800mg sodium, 24g carbohydrate (8g sugars, 2g fiber), 11g protein.
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