Add potatoes, onions, celery, carrots, basil, broth, salt and black pepper to a 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.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
The perfect recipes for the school year!
When it comes to the school year, you usually have less time to make breakfast, lunch and dinner. Try these tasty recipes, they're easy, quick and delicious! View Recipes >
Delicious recipes for the afternoon
Who said brown bag lunches have to be a sandwich and apple? View Recipes >
Email Recipe
Potato Soup in Bread Bowls
Serves 8
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 vegetable broth, 14 oz. each
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup flour
2 cups half and half
8 bread bowls
Directions:
Add potatoes, onions, celery, carrots, basil, broth, salt and black pepper to a 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.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
