Parmesan Potato Soup

By CruelK8E

Ingredients

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

Preparation

Step 1

In a 5 or 6 quart slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

In a small bowl, combine flour and 1/2 cup cream; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.

Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese.