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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Our two boys do too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters. Ingredients:
4 medium baking potatoes (about 2 lbs) |
3/4 cup onion (chopped) |
1/2 cup butter |
1/2 cup all-purpose flour |
1/2 teaspoon dried basil |
1/2 teaspoon seasoning salt |
1/4 teaspoon celery salt |
1/4 teaspoon garlic powder |
1/4 teaspoon onion salt |
1/4 teaspoon pepper |
1/4 teaspoon rubbed sage |
1/4 teaspoon dried thyme |
4 1/2 cups chicken broth |
6 cups milk |
3/4-1 cup parmesan cheese (grated) |
10 bacon, strips cooked & crumbled |
Directions:
1. Pierce potatoes w/a fork; bake in the oven or microwave until tender.
2. Cool, peel & cube; set aside.
3. In a large Dutch oven or soup kettle over med heat, saute onion in butter until tender; stir in flour & seasonings.
4. Gradually add broth, stirring constantly.
5. Bring to a boil; cook & stir for 2 minute.
6. Add potatoes; return to a boil.
7. Reduce heat; cover & simmer for 10 minute.
8. Add milk & cheese; heat through.
9. Stir in bacon.
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