Name: Potato soup
Ingredients: 3 lbs potatoes; 1 large onion, chopped; 1 7 oz. jar roasted sweet red peppers, drained and chopped; 1 small celery rib, chopped; 6 cups chicken broth; 1/2 tsp garlic powder; 1/2 tsp seasoned salt; 1/2 tsp pepper; 1/8 tsp 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 tbsp minced fresh cilantro

Potato soup

Mary Shivers

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Servings 12 servings

Ingredients

3 lbs potatoes
1 large onion, chopped
1 7 oz. jar roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp pepper
1/8 tsp 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 tbsp minced fresh cilantro

Instructions

Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender.
Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.