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Potato Soup

I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma
  • Total Time
    Prep: 20 min. Cook: 5-1/2 hours
  • Makes
    12 servings (3 quarts)


  • 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


  • 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.

Test Kitchen tips
  • Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.
  • Nutrition Facts
    1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.

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    Average Rating:
    • ktype
      Nov 3, 2020

      Loved it!

    • dmkinsey
      Oct 21, 2020

      This was good, and the recipe made a nice big pot of soup. I normally make baked potato soup, so this was new for us and a really good variation. I'll make this again.

    • pajamaangel
      Dec 8, 2019

      No comment left

    • Richard
      Oct 28, 2019

      I've made this soup a number of times, the last time this weekend. I leave out the peppers since the wife doesn't like them and the cilantro because I don't like it, but other than that I make by the exactly by the recipe. It's great, everyone loves it.

    • fhquilting
      Jul 31, 2017

      wonderful soup with a few changes: no flour and add 1 14 oz can of cream of corn. Used half and half instead of cream. I left out the cheese!

    • krucook
      Feb 10, 2017

      Delicious. Family loved it and I can't wait to make again. Thanks for sharing a great recipe with us. I agree, I think the cilantro adds so much to this recipe.

    • Sophiesmom01
      Dec 31, 2015

      I followed directions, this soup was not good and I'm being cordial. Pulled the leftover soup out of the fridge to heat up later and it had set up like jello due to all the flour used as the thickening agent. That is gross since this is supposed to be soup? Also agree, very bland could taste no seasoning including the cilantro. The onion flavor was overwhelming. Unhealthy soup, that's my last attempt at potato soup!

    • Kriparr
      Feb 14, 2015

      Creamy and hearty. The whole family loved it.

    • brianj58
      Oct 12, 2014

      I know this one is going to be AWESOME, simply love potato soup!!!

    • Jawrcp
      Oct 11, 2014

      I made this soup today for my family and they loved it! The only difference was I used fat free half and half instead of heavy cream, since that is what I had on hand and to cut down on the calories, cubed ham instead of the bacon and carrots to replace the peppers. I didn't add any extra spices and it wasn't bland as others have stated. It is so hearty and flavorful, the cilantro is a must! Thanks for the recipe, will definitely make this again!