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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee Ingredients:
4 medium baking potatoes (about 2 pounds) |
3/4 cup chopped onion |
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon dried basil |
1/2 teaspoon seasoned 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 to 1 cup grated parmesan cheese |
10 bacon strips, cooked and crumbled |
Directions:
1. Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside.
2. In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Add milk and cheese; heat through. Stir in bacon. Yield: 10-12 servings.
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