Potato Soup

By ccavaletti

Ingredients

• 3 lbs potatoes, peeled and cut into 1/2-inch cubes (8 cups)
• 1 large onion, chopped
• 1 jar (7 oz) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 c chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp seasoned salt
• 1/2 tsp rubbed sage
• 1/3 c all-purpose flour
• 2 c heave whipping cream, divided
• 1 c grated Parmesan cheese, divided
• 8 bacon strips, cooked and crumbled
• 2 Tbsp minced fresh cilantro

Details

Servings 12
Adapted from

Preparation

Step 1

Place first nine ingredients in a 5- or 6-quart slow cooker. Cook, covered, on low until potatoes are tender, 5-6 hours.

Mix flour and 1/2 c cream until smooth; stir into soup.

Stir in 3/4 c cheese, bacon, cilantro and remaining cream.

Cook, covered on low until slightly thickened, about 30 minutes. Serve with remaining cheese.

Makes 3 quarts
From Taste of Home online