Parm & Potato Soup
By
Andrea Van Eaton
@amvaneaton
1
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
-
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
- 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.
About Parm & Potato Soup
Course/Dish: Other Soups