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Hearty Potato Soup

Source of Recipe


Southern Living, November 1998






List of Ingredients



• 6 potatoes, peeled and cut into 1/2-inch cubes
  
• 2 medium onions, diced
  
• 2 carrots, thinly sliced
  
• 2 celery ribs, thinly sliced
  
• Two 14-1/2-ounce cans low-sodium fat-free chicken broth
  
• 1 tsp dried basil
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1/4 cup all-purpose flour
  
• 1-1/2 cups fat-free half-and-half
  
• Italian bread bowls
  
• Garnish: fresh celery leaves
  






Instructions



1. Combine first 8 ingredients in a 4-1/2-quart slow cooker.
   
   
2. Cook, covered, at HIGH 3 hours, or until vegetables are tender.
   
   
3. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes, or until thoroughly heated. Serve in Italian bread bowls, and garnish, if desired.
   
   Makes 8-1/2 cups.