Step 1

Combine the first 9 ingredients in a 5 or 6 quart crock pot. Cover with the lid and cook on low for 5 or 6 hours or until potatoes are tender.

Step 2

Combine the flour and 1/2 cup of cream in a small bowl, mix until smooth. Stir into the broth in the crock pot. Add in the 3/4 cup grated Parmesan cheese, crumbled bacon, cilantro and remaining cream into the crock pot. Stir to combine.

Step 3

Cover and continue cooking 30 minutes until soup is slightly thickened. Place soup into bowls, sprinkle with remaining Parmesan Cheese, serve.