Slow Cooker Potato Soup

Slow Cooker Potato Soup 8 medium potatoes, peeled and cut into 1/2-inch cubes 6 cups chicken broth 1 large onion, chopped 1 jar (7 ounces) roasted sweet red peppers, drained and chopped 1 small celery rib, chopped 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 In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with cheese.