Potato Soup (in Bread Bowl) 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds) 2 medium onions, diced 2 carrots, thinly sliced 2 celery ribs, thinly sliced 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth 1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup all-purpose flour 1 1/2 cups fat-free half-and-half Bread Bowls Garnish: fresh celery leaves Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered, at HIGH 3 hours or until vegetables are tender. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Bread Bowls, and garnish, if desired.
Posted on: Tue, 13 Jan 2015 04:52:44 +0000
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