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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 cubes
2 onions, diced
2 celery ribs, thinly sliced
2 carrots, thinly sliced
1 teaspoon basil, dried
2 cans chicken broth, 14 oz.
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup flour
2 cups half and half
8 bread bowls

Directions:

  1. Add potatoes, onions, celery, carrots, basil, chicken broth, salt and black pepper to a 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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