PARMESAN POTATO SOUP

4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup all purpose flour
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4 1/2 cups chicken broth
6 cups milk
1 cup freshly grated Parmesan Cheese
12 strips bacon, cooked and crumbled

Pierce potatoes with a fork; bake in oven or microwave 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, stirring 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.

Servings: 10-12
Source: Best of Country Cooking, 1998 edition