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Potato Soup in Bread Bowls
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Serves 8 |
Hearty, Rich and absolutely easy!
|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|
- 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|
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