Potato Soup Recipe

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Potato soup

Mary Shivers
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.

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