Sunday, October 31, 2010

Slow Cooker Hearty Potato Soup -Southern Living -tweaked

This is not my favorite potato soup recipe but it's one that is easy and makes a great meal on a chilly day - just add some crusty bread.

6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
3 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

Note - I add a 1/2 tsp of fresh minced garlic

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 Italian Bread Bowls, and garnish, if desired.