Ingredients For Parmesan Potato Soup
- 4 medium baking potatoes, washed
- 3/4 cup chopped onion
- 1/2 cup unsalted butter, cubed
- 1/2 cup all-purpose flour
- 1/2 tsp. dried basil
- 1/2 tsp. season salt
- 1/4 tsp. celery salt
- 1/4 tsp. garlic powder
- 1/4 tsp. onion salt
- 1/4 tsp. black pepper
- 1/4 tsp. rubbed sage
- 1/4 tsp. dried thyme
- 4 1/2 cups chicken broth
- 6 cups whole milk
- 1 cup grated Parmesan cheese
- 10 bacon strips, cooked and crumbled
Step By Step Directions: Parmesan Potato Soup
1 Preheat the oven to 400°. Pierce the potatoes several times with a fork. Bake for 1 hour or until the potatoes are tender. Remove the potatoes from the oven and cool completely at room temperature. Peel the potatoes and cut them into cubes.
2 In a large saucepan over medium heat, add the onion and butter. Saute for 4 minutes. Add the all-purpose flour, basil, season salt, celery salt, garlic powder, onion salt, black pepper, sage, and thyme to the pan. Stir constantly and cook for 2 minutes. Add the chicken broth to the pan. Stir constantly and cook for 2 minutes or until the soup thickens.
3 Add the potatoes to the soup and bring the soup to a boil. Reduce the heat to low and place a lid on the pan. Simmer for 10 minutes. Add the milk and Parmesan cheese to the pan. Stir until combined, and the cheese melts. Remove the pan from the heat and stir in the bacon. Serve hot.