Parm & Potato Soup Recipe

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Parm & Potato Soup

Andrea Van Eaton

By
@amvaneaton

This recipe is based on one from a "Tastes of Home" Slow Cooker book, but I've modified it to fit my own needs and skill level.


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Serves:

about 10

Prep:

40 Min

Cook:

20 Min

Ingredients

4
medium baking potatoes (i use red)
3/4 c
chopped onion
1/2 c
all-purpose flour
1/2 c
butter
1/2 tsp
dried basil
1/2 tsp
garlic powder
1 tsp
celery seed
1 tsp
paprika
1/2 tsp
cayenne
2 tsp
pepper
4 1/2 c
chicken broth, non-fat
6 c
milk (i use 1%)
1 c
grated parmesan cheese
10-12
bacon strips, cooked and crumbled

Directions Step-By-Step

1
Pierce potatoes with a fork, bake at 375 for 40-50 min. until tender. --OR-- cook potatoes using an alternative microwave method. Cool and cube, set aside.
*Potatoes can be peeled before cubing if preferred.
2
In a large Dutch oven, saute onion in butter until tender. Stir in flour and seasonings (add or subtract seasonings to personal taste). Blend.
3
Gradually add broth while stirring. Bring to boil, cook and stir until thickened.
4
Add potatoes from step one, return to boil. Reduce heat and simmer with cover for 10 min.
5
Add milk and cheese, continue to heat until cheese is melted. Stir in bacon and serve.
*Tastes great with garlic bread.

About this Recipe

Course/Dish: Other Soups
Hashtags: #potato, #Parmesan