Potato Soup in Bread Bowls
Hearty, Rich and absolutely easy!
Serves 8 |
|6 potatoes, peeled and cut into 1/2" cubes |
|2 onions, diced |
|2 celery ribs, thinly sliced |
|2 carrots, thinly sliced |
|1 teaspoon basil, dried |
|2 cans low-sodium, fat-free chicken broth |
|1 teaspoon salt |
|1/2 teaspoon black pepper, freshly ground |
|1/4 cup all-purpose flour |
|2 cups fat-free half and half |
|8 Italian bread bowls |
- Add potatoes, onions, celery, carrots, basil, chicken broth, salt and black pepper to a 4.5 quart slow cooker. Cover and cook on high until vegetables are tender, about 3 hours.
- In a bowl, stir together flour and half and half; stir into soup. Cover slow cooker and cook until thoroughly heated, about 30 minutes.
- Serve in Italian bread bowls.
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