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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Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About this Recipe

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