Parmesan Potato Soup

Ingredients

    * 8 medium potatoes, peeled and cut into 1/2-inch cubes
    * 6 cups chicken broth
    * 1 large onion, chopped
    * 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
    * 1 small celery rib, chopped
    * 1/2 teaspoon garlic powder
    * 1/2 teaspoon seasoned salt
    * 1/2 teaspoon pepper
    * 1/8 teaspoon 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 tablespoons minced fresh cilantro

Directions

    * In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
    * In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.
    * Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese.

Yield: 12 servings (3 quarts).
Prep: 20 min. Cook: 5-1/2 hours

Source: tasteofhome.com