parm & potato soup
(1 rating)
No Image
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.
►
(1 rating)
yield
serving(s)
prep time
40 Min
cook time
20 Min
Ingredients For parm & potato soup
-
4medium baking potatoes (i use red)
-
3/4 cchopped onion
-
1/2 call-purpose flour
-
1/2 cbutter
-
1/2 tspdried basil
-
1/2 tspgarlic powder
-
1 tspcelery seed
-
1 tsppaprika
-
1/2 tspcayenne
-
2 tsppepper
-
4 1/2 cchicken broth, non-fat
-
6 cmilk (i use 1%)
-
1 cgrated parmesan cheese
-
10-12bacon strips, cooked and crumbled
How To Make parm & potato soup
-
1Pierce 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.
-
2In a large Dutch oven, saute onion in butter until tender. Stir in flour and seasonings (add or subtract seasonings to personal taste). Blend.
-
3Gradually add broth while stirring. Bring to boil, cook and stir until thickened.
-
4Add potatoes from step one, return to boil. Reduce heat and simmer with cover for 10 min.
-
5Add milk and cheese, continue to heat until cheese is melted. Stir in bacon and serve. *Tastes great with garlic bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT