Ingredients
3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 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, divided 1 cup grated Parmesan cheese, divided 8 bacon strips, cooked and crumbled2 tablespoons minced fresh cilantro
Preparation
Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.
Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.
