parm & potato soup
(1 RATING)
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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prep time
40 Min
cook time
20 Min
method
---
yield
about 10
Ingredients
- 4 - medium baking potatoes (i use red)
- 3/4 cup chopped onion
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 teaspoons pepper
- 4 1/2 cups chicken broth, non-fat
- 6 cups milk (i use 1%)
- 1 cup grated parmesan cheese
- 10-12 - bacon strips, cooked and crumbled
How To Make parm & potato soup
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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.
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Step 2In a large Dutch oven, saute onion in butter until tender. Stir in flour and seasonings (add or subtract seasonings to personal taste). Blend.
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Step 3Gradually add broth while stirring. Bring to boil, cook and stir until thickened.
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Step 4Add potatoes from step one, return to boil. Reduce heat and simmer with cover for 10 min.
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Step 5Add milk and cheese, continue to heat until cheese is melted. Stir in bacon and serve. *Tastes great with garlic bread.
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