Ingredients
3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups)1 large onion, chopped1 jar (7 ounces) roasted sweet red peppers, drained and chopped1 small celery rib, chopped6 cups chicken broth1/2 teaspoon garlic powder1/2 teaspoon seasoned salt1/2 teaspoon pepper1/8 teaspoon rubbed sage1/3 cup all-purpose flour2 cups heavy whipping cream, divided1 cup grated Parmesan cheese, divided8 bacon strips, cooked and crumbled2 tablespoons minced fresh cilantro
Preparation
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.
