Ingredients

• 4 potatoes, cubed
• 3/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon sage
• 4 1/2 cups chicken broth
• 1 cup grated Parmesan cheese
• 1/2 cup margarine
• 1/2 teaspoon dried basil
• 1/4 teaspoon celery salt
• 1/4 teaspoon onion salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 6 cups milk
• 12 slices crisp cooked bacon, crumbled

Instructions

1. Cook the potatoes in boiling water until tender.
2. In a soup kettle, saute onion in butter or margarine until tender.
3. 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 a boil. Reduce heat, cover, and simmer for 10 minutes.
4. Stir in milk and cheese. Heat through. Stir in bacon.