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Title: Oklahoma Potato Soup
Categories: Potatoes, Pork, Vegetables, Dairy, Cheese
Yield: 12 servings

3 lb Potatoes; peeled, in 1/2"
- dice
1 lg Onion; chopped
7 oz Jar roasted red peppers;
- drained, chopped
1 sm Celery rib; chopped
6 c Chicken broth
1/2 ts Garlic powder
1/2 ts Seasoned salt
1/2 ts Pepper
1/8 ts Rubbed sage
1/3 c A-P flour
2 c Heavy whipping cream;
- divided
1 c Grated Parmesan cheese;
- divided
8 sl Bacon; cooked, crumbled
2 tb Minced fresh cilantro

Place first 9 ingredients in a 5 or 6 qt. slow cooker.
Cook, covered, on low 5-6 hours or until potatoes are
tender.

Mix flour and 1/2 cup cream until smooth; stir into
soup. Stir in 3/4 cup cheese and the bacon, cilantro and
remaining cream. Cook, covered, on low until slightly
thickened, about 30 minutes. Serve with remaining
cheese.

Mary Shivers, Ada, Oklahoma

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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