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Cheesy Potato Soup Recipe

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This recipe for Cheesy Potato Soup, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Speer
Added: Saturday, January 13, 2007


4 medium baking potatoes (about 2 lbs.)
3/4 cup onion (chopped)
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp. 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 cup milk
3/4 to 1 cup grated parmesan cheese
10 bacon strips, cooked and crumbled

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

Number Of Servings:
Number Of Servings:
10 - 12




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