Side Dish Recipes

Parmesan Potato Soup
Print Recipe
Author Marcella Schaefer - Blue Grass, Iowa
  • 4 medium baking potatoes (about 2 lbs)
  • 3/4 cup chopped onion
  • 1/2 cup Swiss Valley Farms butter
  • 1/2 cup flour
  • 1/2 tsp dried basil
  • 1/2 tsp seasoned salt
  • 1/4 tsp celery salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion salt
  • 1/4 tsp pepper
  • 1/4 tsp rubbed sage
  • 1/4 tsp dried thyme
  • 4 1/2 cups chicken broth
  • 6 cups Swiss Valley Farms milk
  • 3/4 to 1 cup grated Parmesan cheese
  • 10 bacon strips (cooked and crumbled)

Pierce potatoes with a fork and bake in oven or microwave until tender. Cool, peel and cube; set aside. In a large Dutch oven or soup kettle over medium heat, saut? onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil and stir for 2 minutes. Add potatoes, return to boil. Reduce the heat, cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon. Yields 10 to 12 servings.
Side Dish Recipes

Edit an Award

Delete Award