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Parmesan Potato Soup Recipe

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This recipe for Parmesan Potato Soup is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

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
¾ - 1 cup Parmesan Cheese
6 c. milk
10 strips bacon, crumbled - optional
sour cream to garnish
Directions:
Directions:
Bake potatoes until tender. Cool, peel, cube and set aside. In a 3 quart saucepan, saute onion, carrot, and celery in butter until tender. Stir in flour and seasonings.
Gradually add water and bouillon, stirring constantly. Bring to a boil, cook and stir for 2 minutes. Add potatoes and return to a boil. Reduce heat, cover and simmer for 10 minutes. Add Velveeta cheese and cook slowly until melted
Add parmesan cheese.
8. Add milk.

Yield: 12-15 servings.
Personal Notes:
Personal Notes:
A Bakery class recipe. SO GOOD!

 

 

 

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