Parmesan Potato Soup

Contributor: Debbie Fowler
2002 Cowley Cookbook

4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4-1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled

Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside.

In a large Dutch oven or soup kettle over medium heat, saute' onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes.

Add potatoes; return to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add milk and cheese; heat through. Stir in bacon.

Yield: 10-12 servings

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