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 >
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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.
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