75 ml (250 milliliters) Parmesan Herbs Seasoning520 GR
4 cups (12 cups) Reduced sodium chicken stock
500 ml (1 1/2 liters) Milk
Procedure
Toss potatoes with half the oil and bake 20 minutes at 400°F (200°C Gas Mark 6). In a saucepan over medium heat sauté onion and bacon with remaining oil for 5 minutes. Add Club House Parmesan & Herbs Seasoning roasted potatoes chicken stock and milk; bring a boil and simmer for 40 minutes. In food processor purée the soup transfer the soup to a pot and bring to a boil before serving.
