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
- Cook the potatoes in boiling water until tender.
- In a soup kettle, saute onion in butter or margarine until tender.
- 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.
- 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)
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