Parmesan Potato Soup
Source of Recipe
Michele Marshal (Provided by All Recipes by Kristin)
List of Ingredients
2 1/4 cups potatoes -- peeled and cubed
1/4 cup onion -- chopped
3 tablespoons onion -- chopped
1/4 cup all-purpose flour
2 teaspoons all-purpose flour
1/4 teaspoon seasoning salt
1/8 teaspoon sage
2 1/2 cups chicken broth
1 tablespoon chicken broth
1/2 cup grated parmesan cheese
1 tablespoon grated parmesan cheese
1/4 cup margarine
2 teaspoons margarine
1/4 teaspoon dried basil
1/8 teaspoon celery salt
1/8 teaspoon onion salt
1/8 teaspoon black pepper
1/8 teaspoon dried thyme
3 1/2 cups milk
3/4 cup potato flakes -- (optional)
6 slices crisp cooked bacon (or bacon bits) -- crumbled
Recipe
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.
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