Parmesan Potato Soup

Sorry, not the greatest picture. This is the most amazing soup. I can't wait for Fall to get here. I came across this recipe in my taste of homes magazine. I had to try it. I love that it doesn't call for any cream of soups. The soup is awesome. I did ended up adding some green onions and bacon at the end of the cooking time. I also made my homemade bread to go along with it. Yummy! It's a little bit on the labor intense side but worth it.

Parmesan Potato Soup
From Country Woman
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
SERVINGS
10-12
CATEGORY
Soup
PREP
40 min.
COOK
20 min.
TOTAL
60 min.
INGREDIENTS
4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter
1/2 cup 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
Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. 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. Add milk and cheese; heat through. Stir in bacon. Yield: 10-12 servings.

Nutrition Facts
One serving:
(1 cup)
Calories:
280
Fat:
16 g
Saturated Fat:
9 g
Cholesterol:
45 mg
Sodium:
800 mg
Carbohydrate:
24 g
Fiber:
2 g
Protein:
11 g