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Hearty Potato Soup

Photo: J. Savage Gibson

Prep time 8 mins
Cook time 3 hrs, 30 mins
Yield Makes 8 1/2 cups
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.

Ingredients

  • 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

Nutrition Information

  • calories 207
  • fat 0.3 g
  • cholesterol 0.0 mg
  • sodium 365 mg

How to Make It

  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.