Potato Soup

I jazzed up a basic potato chowder by adding chopped roasted red peppers. The extra flavor gives a deliciously distinctive twist to an otherwise ordinary soup.

—Mary Shivers, Ada, OK

• 3 lbs. potatoes, peeled and cut into ½-in. cubes (about 8 cups)
• 1 large onion, chopped
• 1 jar (7 oz.) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• ½ tsp. garlic powder
• ½ tsp. seasoned salt
• ½ tsp. pepper
• ⅛ tsp. rubbed sage
• ⅓ cup all-purpose flour
• 2 cups heavy whipping cream, divided
• 1 cup grated Parmesan cheese, divided
• 8 bacon strips, cooked and crumbled
• 2 Tbsp. minced fresh cilantro

Fast

Prep: 20 min. • Cook: 25 min. • Makes: 12 servings

1. 1. Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.
2. 2. Select saute setting and adjust for low heat. Mix flour and ½ cup cream until smooth; stir into soup. Stir in ¾ cup Parmesan cheese and the bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with the remaining cheese.

Slow

Prep: 20 min. • Cook: 5 ½ hours • Makes: 12 servings

1. 1. Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until the potatoes are tender.
2. 2. Mix flour and ½ cup cream until smooth; stir into the soup. Stir in ¾ cup Parmesan cheese and the bacon, cilantro and remaining cream. Cook, covered, on low for about 30 minutes or until slightly thickened. Serve with the remaining cheese.

1 cup: 289 cal., 19g fat (11g sat. fat), 59mg chol., 848mg sod., 23g carb. (4g sugars, 1g fiber), 7g pro.

TIP

Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.