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Potato Soup in Bread Bowls

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Serves 8 |

Hearty, Rich and absolutely easy!

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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.

Cooking Method:	Slow Cooker
Course:	Lunch

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