Parmesan Potato
Soup (Montana Rail Link business car)
Before you Begin
you’ll need:
2-quart saucepan, small saucepan. Preheat oven to 350F
Prep: 30minutes
(plus 2 hours to bake and chill potatoes)
2-3 baking
potatoes, about 2 lbs. ¼
tsp. pepper
2 ¼ cups rich
chicken stock ¼ cup butter
1/3 cup onion,
chopped (fine) 3
Tbsp. flour
¼ cup celery,
chopped (fine) ¼ lb. bacon,
cooked and chopped
¼ tsp.
basil
½ cup grated fresh Parmesan Cheese
¼ tsp. seasoning
salt 3-4 cups
Half & Half (or whole milk)
¼ tsp.
thyme
parsley, chopped
¼ tsp. onion
salt
¼ tsp. garlic
power
Bake potatoes in
350F oven until done firm, about 1 hour. Refrigerate to chill,
then peel and cut into ½ -inch cubes. Meanwhile, in a 2-quart
saucepan, bring chicken stock to a boil, add onions, celery, and
all seasonings, then reduce heat and simmer until onions and
celery are tender, 15 minutes. Add baked potato cubes and cook
for an additional 30 minutes. Meanwhile, in a small saucepan
over medium heat, melt butter. Add flour, stirring constantly,
to make a blond roux, about 3 minutes. Add roux to the soup a
little at a time while cooking, continuing to simmer. Stir until
soup thickens, then reduce heat to low, add bacon, Parmesan
cheese, and half & half to desire texture and richness. (NOTE:
Do not boil.) Garnish with chopped parsley.