Email to Terre Haute Flybabies      

Recipe Categories: THflybabies's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CANDY COOKBOOKS COOKIES CROCKPOT DESSERTS ETHNIC FRUIT MAINDISH MEATS PASTA PIZZA POULTRY SNACKS SOUPSandSTEWS VEGETABLES

Parmesan Potato Soup




Source of Recipe


Michelle






Recipe Introduction


This recipe is delish. I made it last night and I am eating the leftovers right now.





List of Ingredients



• 2-1/4 potatoes, peeled and cubed
  
• 1/4 cup and 3 tablespoons chopped onion
  
• 1/4 cup and 2 teaspoons all-purpose flour
  
• 1/4 teaspoon seasoning salt
  
• 1/8 teaspoon sage
  
• 2-1/2 cups and 1 tablesppon chicken broth
  
• 1/2 cup and 1 tablespoon grated parmesan cheese
  
• 1/4 cup and 2 teaspoons margarine
  
• 1/4 teaspoon dried basil
  
• 1/8 teaspoon celery salt
  
• 1/8 teaspoon onion salt
  
• 1/8 teaspoon ground black pepper
  
• 1/8 teaspoon dried thyme
  
• 3-1/2 cups milk
  
• 3/4 Cup potato flakes (optional)
  
• 6-3/4 slices crisp cooked bacon, crumbled
  






Instructions



1. Cook the potatoes in boiling water until tender.
   
2. In a soup kettle, saute onion in butter or margarine until tender.
   
   
3. 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.
   
4. Stir in milk and cheese. Heat through. Stir in bacon.
   






Final Comments


Serves 4. If you prefer a thicker, creamier soup, add 3/4 Cup potato flakes to the soup when you add the milk and parmesan cheese (or use less milk)