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Parmesan Potato Soup Recipe

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This recipe for Parmesan Potato Soup, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Bormann Schuller
Added: Thursday, April 23, 2009


8 medium baking potatoes (2 2 1/4 lb.)
3/4 c. butter or oleo
1 1/2 c. chopped onion
1 shredded carrot (3/4 c.)
2 celery stalks, chopped
3/4 c. flour
1 T dried basil
1 T dried parsley
1/2 tsp. seasoned salt
1/4 tsp. thyme
1/4 tsp. celery salt
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/4 tsp. pepper
1/4 tsp. sage
1/4 tsp. red pepper (cayenne)
7 1/2 c. water
2 T + 1 1/2 tsp. chicken bouillon
2 c Velveeta, cubed
- 1 cup Parmesan Cheese
6 c. milk
1/4c. sour cream
10 bacon stripes, cooked and crumbled

1. Bake potatoes until tender. Cool, peel, cube and set aside.
2. In a 3 quart saucepan, saute onion, carrot, and celery in butter until tender.
3. Stir in flour and seasonings.
4. Gradually add broth, stirring constantly. Bring to a boil, cook and stir for 2 minutes.
5. Add potatoes and return to a boil. Reduce heat, cover and simmer for 10 minutes.
6. Add milk cheese and allow to melt. Add milk.
7. Heat through. Stir in sour cream and stir in bacon.

Personal Notes:
Personal Notes:
My Bakery class was trying new potato soup recipes. After tasting, they were put together, and it was decided the combination made the best soup yet. Thus, the many ingredients!




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