Potato 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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
contains white meat
tree nut free
nut free
contains cheese
contains gluten
red meat free
shellfish free
contains dairy
- 1 large onion chopped
- 6 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/3 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoned salt
- 1 cup grated parmesan cheese divided
- 2 tablespoons minced fresh cilantro
- 2 cups heavy whipping cream divided
- 8 bacon strips cooked and crumbled
- 1 jar (7 ounces) roasted sweet red peppers drained and chopped
- 1 small celery rib chopped
- 1/8 teaspoon rubbed sage
- 3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 c
- Carbohydrate 4.71125952005052 g
- Cholesterol 503.760000004672 mg
- Fat 109.41687403468 g
- Fiber 0.331746454881469 g
- Protein 118.763680678226 g
- Saturated Fat 34.5722901772064 g
- Serving Size 1 1 servings (3 quarts). (786g)
- Sodium 797.676829197192 mg
- Sugar 4.37951306516905 g
- Trans Fat 9.24771181100481 g
- Calories 1509 calories
Place first nine ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until potatoes are tender, 5-6 hours., Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.
