Potato Soup in Bread Bowls
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.