Parmesan Potato Soup recipe

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Ingredients

4 potatoes, cubed
¾ cup chopped onion
½ cup all-purpose flour
½ teaspoon seasoning salt
¼ teaspoon sage
4 ½ cups chicken broth
1 cup grated Parmesan cheese
½ cup margarine
½ teaspoon dried basil
¼ teaspoon celery salt
¼ teaspoon onion salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled

Nutrition Info

427.3 calories
carbohydrate: 40.9 g
cholesterol: 26.8 mg
fat: 21.3 g
fiber: 3.3 g
protein: 18.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1092.8 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook the potatoes in boiling water until tender.

  2. In a soup kettle, saute onion in butter or margarine until tender.

  3. 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.

  4. Stir in milk and cheese. Heat through. Stir in bacon.

Recipe Yield

6 - 8 servings

Recipe Note

Creamy potato soup with bacon and parmesan cheese.

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