PARMESAN POTATO SOUP
By Bob Scott

Prep time : 45 min  Servings 10-12

4 med baking potatoes (about 2 lbs)
3/4 cup chopped onion
1/2 cup butter
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/5  tsp pepper
1/4 tsp rubbed sage
1/4  tsp dried thyme
4-1/2 cups chicken broth
6 cups milk
3/4 to 1 cup grate parmesan (or Monterrey Jack)
10 bacon strips, cooked and crumbled

Pierce potatoes with a fork; bake in the overn or micro until tender. Cool, peel and cube; set aside. In a large Dutch oven or soup kettle over medium heat, saute onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stir constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon.