Parmesan Potato Soup

Parmesan Potato Soup Recipe

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Sandy Williams


This is a great soup to warm you up and feel that old time comfort feeling :o)

★★★★★ 1 vote
12 servings (3 quarts).
20 Min
6 Hr


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8 medium
potatoes, peeled and cut into 1/2-inch cubes
6 c
chicken broth
1 large
onion, chopped
1 jar(s)
(7 ounces) roasted sweet red peppers, drained and chopped
1 large
celery rib, chopped
1/2 tsp
garlic powder
1/2 tsp
seasoned salt
1/2 tsp
1/8 tsp
rubbed sage
1/3 c
all-purpose flour
2 c
heavy whipping cream, divided
1 c
grated parmesan cheese, divided
bacon strips, cooked and crumbled
2 Tbsp
minced fresh cilantro

How to Make Parmesan Potato Soup


  • 1In 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.
  • 2In 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.
  • 3Yield: 12 servings (3 quarts).

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About Parmesan Potato Soup

Course/Dish: Chowders, Cream Soups
Other Tag: Quick & Easy
Hashtag: #crockpot

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