Parmesan Potato Soup

• 2 lbs. potatoes, cubed
• 1 lrg. onion, chopped
• 1/2 C. butter
• 1/2 C. flour
• 1 tsp. basil
• 1 tsp. seasoning salt
• 1/2 tsp. celery salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion salt
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 1/2 tsp. tyme
• 2-14 oz. cans chicken broth
• 6 C. milk
• 1 C. parmesan cheese
• 1 lb. bacon, cooked & crumbled
• 1/2 C. sliced carrots

1. In a large soup kettle, saute onion in butter until tender. In a separate bowl, mix flour and seasonings.
2. Stir into onion. Gradually add chicken broth, stirring constantly.
3. Bring to a boil; cook and stir for 2 minutes.
4. Add potatoes, carrots, bacon and milk.
5. Simmer on low heat until potatoes and carrots are tender.
6. Add cheese. Stir well and heat through.
7. Enjoy!

potatoes, onion, butter, flour, basil, seasoning salt, celery salt, garlic powder, onion salt, pepper, sage, tyme, chicken broth, milk, parmesan cheese, bacon, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5610 (may not work)