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Name: Potato Soup
Prep time: 20 min
Cook time: 330 min
Total time: 350 min
Yield: 12
Ingredients: 3 pound 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 cup chicken broth; 1/2 teaspoon garlic powder; 1/2 teaspoon seasoned salt; 1/2 teaspoon pepper; 0.125 teaspoon rubbed sage; 0 1/3 cup all-purpose flour; 2 cup heavy whipping cream, divided; 1 cup grated Parmesan cheese, divided; 8 bacon strips, cooked and crumbled; 2 tablespoon minced fresh cilantro

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Potato Soup

I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma

Prep: 20 minCook: 330 minServings: 12

Ingredients

3 pound 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 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
0.125 teaspoon rubbed sage
0 1/3 cup all-purpose flour
2 cup heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoon 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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