Hearty Potato Soup

Hearty Potato Soup
Photo by J. Savage Gibson

Ingredients

  • 1 ½ cups fat-free half-and-half
  • Garnish: fresh celery leaves
  • 1 ½ cups fat-free half-and-half
  • 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
  • 1 teaspoon salt
  • 2 medium onions, diced
  • 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
  • + 17 more ingredients
    • 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
    • 1 teaspoon dried basil
    • 2 medium onions, diced
    • Italian Bread Bowls
    • Italian Bread Bowls
    • Garnish: fresh celery leaves
    • 2 celery ribs, thinly sliced
    • 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
    • 2 celery ribs, thinly sliced
    • 1 teaspoon salt
    • 2 carrots, thinly sliced
    • 2 carrots, thinly sliced
    • 1 teaspoon dried basil
    • ½ teaspoon pepper
    • ¼ cup all-purpose flour
    • ½ teaspoon pepper
    • ¼ cup all-purpose flour

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 Italian Bread Bowls, and garnish, if desired.

View full recipe at My Recipes

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