Ingredients
- 4 potatoes, cubed
- 3/4 cup chopped onion
- 1/2 cup all-purpose flour
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon sage
- 4 1/2 cups chicken broth (watch this, especially Swanson’s brand, check ingredients)
- 1 cup grated Parmesan cheese
- 1/2 cup margarine (I prefer unsalted butter)
- 1/2 teaspoon dried basil
- 1/4 teaspoon celery salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 6 cups milk (you may not want to use non-fat, some non-fat milks mix with powdered milk *yuck*. Non-fat milk will also make it a bit more “watery”)
- 12 slices crisp cooked bacon, crumbled
Directions
- Cook the potatoes in boiling water until tender. You can also bake them if you’d prefer, I do.
- In a soup kettle, saute onion in butter or margarine until tender.
- Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Stir in milk and cheese. Heat through. Stir in bacon
Options – you can toss some chives on top of each bowl too to add just a little bit of something something. You can also put a little garlic in, not too much or you’ll destroy the batch by overpowering the flavors.
It takes about an hour to make this soup and it refrigerates well if you want left overs.