About this recipe:A thick and filling potato soup that's seasoned with lots of dried herbs, Parmesan cheese and diced bacon.
4 large potatoes, cubed
1 large onion, peeled and diced
60g plain flour
1/2 teaspoon savoury salt
1/4 teaspoon dried sage
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
1 litre chicken stock
1.4 litres milk
80g grated Parmesan cheese
12 rashers cooked bacon, diced
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Method Prep:15min › Cook:40min › Ready in:55min
Cook the potatoes in boiling water until tender.
In a different pot, cook the chopped onion in butter; cook until softened about 5 minutes.
Stir in flour, dried herbs and seasoning. Gradually add stock, stirring constantly. Bring to the boil; cook and stir for 2 minutes. Add cooked potatoes and bring back to the boil. Reduce heat, cover, and simmer for 10 more minutes.
Stir in milk and grated cheese. Heat through, then add cooked chopped bacon just before serving.