Potato Soup Recipe

By ldelmas

Ingredients

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups)
• 1 large onion, chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• 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

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

Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.
Yield: 12 servings (3 quarts).