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Parmesan Potato Soup Recipe

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This recipe for Parmesan Potato Soup, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Terpay
Added: Monday, May 4, 2009


6 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/2 tsp seasoning salt
4-1/2 cups chicken broth
1 cup Parmesan cheese
1/2 cup margarine
1/2 tsp basil
6 cups milk
12 slices crisp cooked bacon, crumbled (black pepper bacon is delicious)

Cook the potatoes in boiling water until tender.

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 boil. Reduce heat, cover, and simmer for 10 minutes.
Stir in milk and cheese. Heat through. Stir in bacon.

Serve with extra cheese and bacon on top.




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