Ingredients:
8 medium potatoes, peeled and cut into 1/2 inch cubes
6 c. chicken broth
1 large onion, chopped
1 jar (7 oz.) roasted sweet red pepper, drained and chopped
1 small celery rib, chopped
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. pepper
1/8 tsp. rubbed sage
1/3 c. all-purpose flour
2 c. heavy whipping cream, divided
1 c. grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 Tbsp. minced fresh cilantro
Directions:
In a 5-6 qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a small bowl, combine flour and 1/2 c. cream until smooth; add to the slow cooker. Stir in 3/4 c. cheese, bacon, cilantro and remaining cream.
Cover and cook for 30 mintues or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese. (Makes 3 quarts)
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