wilkes

Creamy Parmesan Potato Soup
4 cups cubed potatoes
3/4 c. of chopped onion
4 1/2 c. of chicken broth
6 c. of milk
12 slices crisp cooked crumbled bacon
1 c. of grated Parmesan cheese
1/2 c. of margarine
1/2 tsp. of dried basil
1/4 tsp. of celery salt
1/4 tsp. of onion salt
1/4 tsp. of ground black pepper
1/4 tsp. of dried thyme
1/2 c. of all-purpose flour
1/2 tsp. of seasoning salt
1/4 tsp. of sage
First you want to boil potatoes in boiling water until they are tender.
Now in a soup pot, saute onion in butter until soft.
Now add in flour and spices.
Slowly add in broth, stirring.
You will want to let this come to a boil, letting cook for around 2 min.
Next you will add the potatoes, and return to medium heat approx. 10 min.
Finally, add in milk and cheese, letting cheese melt.
Sprinkle bacon and serve!

its also taste good if you add just a dash or two of texas pete to it

Thank you, Cally. All of urs r good. It still sound yummy to me. LOLZ

That DOES sound yummy, Rebel!

White, the carrots for fiber is a good idea! I must try that soon.

I made it in different way. I make sure potatoes is enough to cover with chicken broth and lt to cook some then I added whole milk to about 2 inches from top of pot and added a lot of butter then I added about 1/2 cup of self rising flour it was very delicious. I learned to make it by myself. I also made the same way with summer squash. I love it so much. I cant wait for summer to come so I can have squash soup yummy.

Sounds good and sounds like mine except I don't use chicken bouillon. I also grate 1 carrot in mine as well for the extra fibre.

OOPS!! Make that 2 - 3 tblespoons corn starch. Sorry, my bad!

I have made a lot of this in the past few weeks, and I thought I would share it here, since we have enjoyed it so much! :D

Grandma’s Creamy Potato Soup
3-5 potatoes, diced
1 onion, diced
½ teaspoon black pepper
2 quarts chicken broth
2 teaspoons chicken bouillon power
1 teaspoon dried parsley
2 Tablespoons corn starch
½ stick butter (NOT margarine!)
1 pint heavy cream

Wash, peel (optional) and dice the potatoes and peel and dice the onion. Pour the chicken broth into a 4 quart or larger Dutch oven. Add the potatoes, onion, parsley, pepper, and bouillon. Bring to a boil, and turn heat down to a slow boil. Cook until the potatoes are well done. Mix the cornstarch with a little water, stirring until smooth, and add to the soup. Stir until well blended with the broth. Add the butter and allow to melt. Add the cream and immediately take the soup off the heat. Stir well to combine, and serve.

To make New England Clam Chowder, after adding the cream, add 2 cans chopped clams and a bottle of clam juice and stir well.