Ingredients
4 medium baking potatoes (about 2 pounds)3/4 cup chopped onion1/2 cup butter1/2 cup all-purpose flour1/2 teaspoon dried basil1/2 teaspoon seasoned salt1/4 teaspoon celery salt1/4 teaspoon garlic powder1/4 teaspoon onion salt1/4 teaspoon pepper1/4 teaspoon rubbed sage1/4 teaspoon dried thyme4-1/2 cups chicken broth6 cups milk3/4 to 1 cup grated Parmesan cheese10 bacon strips, cooked and crumbled
Preparation
Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes.
Add milk and cheese; heat through. Stir in bacon.
