Potato Soup

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups)
• 1 large onion, chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• 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

1. Place first nine ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. 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.

potatoes, onion, sweet red peppers, celery, chicken broth, garlic, salt, pepper, sage, flour, heavy whipping cream, parmesan cheese, bacon, fresh cilantro

Taken from www.tasteofhome.com/recipes/potato-soup/ (may not work)