Parm & Potato Soup

Name: Parm & Potato Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: about 10
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

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By Andrea Van Eaton
@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.

Rating:

★★★★★ 1 vote5

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
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How to Make Parm & Potato Soup

Step-by-Step

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.
In a large Dutch oven, saute onion in butter until tender. Stir in flour and seasonings (add or subtract seasonings to personal taste). Blend.
Gradually add broth while stirring. Bring to boil, cook and stir until thickened.
Add potatoes from step one, return to boil. Reduce heat and simmer with cover for 10 min.
Add milk and cheese, continue to heat until cheese is melted. Stir in bacon and serve.
*Tastes great with garlic bread.