Creamy potato soup with bacon and parmesan cheese.
INGREDIENTS (for 7 servings):
- 4 potatoes, cubed
- 3/4 cup chopped onion
- 1/2 cup all-purpose flour
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon sage
- 4 1/2 cups chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup margarine
- 1/2 teaspoon dried basil
- 1/4 teaspoon celery salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 6 cups milk
- 12 slices crisp cooked bacon, crumbled
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.