Parmesan Potato Soup

By ErinLayton

I tweaked this recipe until it became the best potato soup I have ever tasted!

Ingredients

• 8 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 cup chopped carrots
• 1/2 cup chopped green pepper
• 6 cups chicken broth
• 1 large onion, chopped
• 1 jar (7 oz.) roasted red peppers, chopped
• 4 small celery ribs, chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 chicken bouillon cubes
• 1/2 teaspoon rubbed sage
• 1/3 cup whole wheat flour
• 2 cups heavy whipping cream
• 1 cup parmesan cheese
• 12 bacon strips, cooked and crumbled

Details

Servings 12
Preparation time 20mins
Cooking time 26mins

Preparation

Step 1

Cook the bacon till crisp. Set aside. In a 5 or 6 qt. slow cooker, combine the first 12 ingredients along with the bacon drippings. Cover and cook on low for 5-6 hours or until vegetables are tender. In a small bowl, combine flour and cream; add to slow cooker. Stir in cheese and bacon. Cover and cook for 30 minutes.