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