PARMESAN POTATO SOUP

PARMESAN POTATO SOUP

4 potatoes, cubed
¾ cup chopped onion
½ cup all-purpose flour
½ tsp. seasoning salt
¼ tsp. sage
4-1/2 cups chicken broth
1 cup grated Parmesan cheese
½ cup margarine
½ tsp. dried basil
¼ tsp. celery salt
¼ tsp. onion salt
¼ tsp. ground black pepper
¼ tsp. dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled

Cook potatoes in boiling water until tender.

In a soup kettle, sauté onion in butter or margarine until tender.

Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to boil. Reduce heat, cover and simmer for 10 minutes.

Stir in milk and cheese. Heat through. Stir in bacon.

Yield: 7 servings.