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Potato Soup in Bread Bowls
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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