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Potatoes Soup Recipe

Potatoes Soup Recipe photo by Taste of Home

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

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Potatoes Soup Recipe

Prep: 20 min. Cook: 5-1/2 hours

Yield: 12 Servings

20 330 350

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).

Originally published as Parmesan Potato Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p21

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Reviews for Potatoes Soup

Potatoes Soup

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Reviewed on Nov. 09, 2012 by moyer1995

I made this for the first time last night and it was AMAZING!!!! This soup is going to be a regular meal in our house. My son recently got his first deer, so I added some ground venison to the soup and it just made it that much better. The roasted red peppers and cilantro are a must! They add soooooo much flavor! An excellent soup!!!!

Reviewed on May. 29, 2012 by tonibrenning06

I make this recipe A LOT. I have made a couple of changes to it though... I add a can of corn (undrained) in place of the roasted sweet red peppers. I also use those baby red potatoes and I leave the skins on. It's AMAZING. Most of the time when I make this soup I have used bacon, but it is also really good with cubed ham. Seriously though, do NOT forget the cilantro. It adds so much flavor to the soup. It's probably the best potato soup I've ever eaten, and my husband agrees. Thick, creamy, and very hearty!

Reviewed on Apr. 29, 2012 by howdy-hoe-there

I agree with maupinsgirl. This is the best potatoe soup I have ever tasted. After reading all the wonderful comments on this recipe, I decided to make a double batch. I'm so glad I did. My two grown girls and I like to freeze meals for lunches and we also like to exchange our cooking. Of course they wanted the recipe. Who wouldn't? Thanks TOH for sharing this recipe.

Reviewed on Mar. 28, 2012 by gingerriss

It was really good. Maybe just a tad to thick but everyone ate it right up. I used bacon bit cause its the only thing I had on hand. Next time I will use real bacon

Reviewed on Mar. 12, 2012 by ilka896

Delicious! I added some of my own spices because I didn't have all the ones in the recipe on hand so I just made my own combination that I like and it came out so good.

Reviewed on Mar. 05, 2012 by maryfrances1

this soup is very good...i would recommend for everyone to make it...very easy and delicious

Reviewed on Feb. 21, 2012 by ekatiakarpova

It was tasty but little bit boring and I was still hungry after this soup that I had to make a meat sandwich. I would not like to make it again because too long to make it and it doesn't make me full.

Reviewed on Jan. 06, 2012 by craftymommajess

Delicious recipe! I added more of the cream to the flour to get it smooth before I added it and my potatoes took longer to cook. I will definitely make again.

Reviewed on Dec. 29, 2011 by pam steele

Love this soup. Making it for the 3rd time today. did not change a thing.

Reviewed on Dec. 18, 2011 by montana20

I have left out the bacon and used cubed cooked chicken, fat free milk, fresh cut peppers. Very good soup.

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