Thursday, November 3, 2016

Potato Soup ---- slow cooker

Bread bowls are a sandwich shop favorite for a reason. Instead of venturing out into the cold night air, fill homemade Italian Bread Bowls with chunky potato soup featuring potatoes, onions, carrot, celery, and savory seasonings.
 Makes 8-1/2 cups

6   potatoes, peeled and cut into 1/2-inch cubes (2-1/2 pounds)
2   medium onions, diced
2   carrots, thinly sliced
2   celery ribs, thinly sliced
2   (14 1/2-ounce) cans low-sodium fat-free chicken broth
1   teaspoon dried basil
1   teaspoon salt
1/2   teaspoon pepper
1/4   cup all-purpose flour
1-1/2   cups fat-free half-and-half
Italian Bread Bowls
Garnish: fresh celery leaves (cheddar cheese optional)

1 .  Combine first 8 ingredients in a 4 1/2-quart slow cooker.

2 .  Cook, covered, at HIGH 3 hours or until vegetables are tender.

3 .  Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.
Heart healthy


  1. Awesome! Nana loves potato soup. Got to try this one.
    Thank you
    Luv PIC

  2. Nana will love this one , I have a different soup on the stove a day .You can freeze the soup in containers up too 2 months .
    As you know with my bunch there is none to freeze .Hahaha!!1
    Love PIC

    1. PS : You don't have to have a bread bowl , sometime I make cornbread /biscuits to dunk in the soup .
      Love PIC


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