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Potatoes Soup

 Potatoes Soup
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
12 ServingsPrep: 20 min. Cook: 5-1/2 hours

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).