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.