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Potato Soup in Bread Bowls





Serves 8 |
Hearty, Rich and absolutely easy!
Ingredients:
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 |
Directions:
- 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.
Cooking Method: | Slow Cooker |
Course: | Dinner, appetizer |
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