Parmesan Potato Soup (Shalene)

Ingredients:
4 med baking potatoes (about 2 lbs)
¾ cup chopped onion
½ cup butter
½ - 1 cup all-purpose flour
½ teaspoon dried basil
½ teaspoon seasoned salt
¼ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon onion salt
¼ teaspoon pepper
¼ teaspoon rubbed sage
¼ teaspoon dried thyme
4 ½ cups chicken broth
6 cups milk
¾ to 1 cup grated Parmesan Cheese
10 bacon strips, cooked and crumbled

Directions:
In a large Dutch oven or soup kettle over medium heat, sauté onion in butter until tender. Stir in seasonings. Gradually add broth, Stirring consistently.
Peel and cube potatoes add to broth mixture and simmer until potatoes are tender.
Add milk and cheese.
Mix flour with a little water. Add a little hot soup to keep flour from clumping and stir into soup for desired consistency; heat through.
Stir in bacon.