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Potato Soup in Bread Bowls

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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:

  1. 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.
  2. In a bowl, stir together flour and half and half; stir into soup. Cover slow cooker and cook until thoroughly heated, about 30 minutes.
  3. Serve in Italian bread bowls.
Cooking Method: Slow Cooker
Course: Dinner, appetizer
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In no event shall Bianchini's Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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