This turned out okay, edible, but I would not make it again. I feel like the recipe does things backwards because it has you adding the flour at the end. Usually when I make potato soup on the stovetop, I make my roux first and then add broth and vegetables. The soup in this recipe did not thicken because the flour was added to the hot soup, which just made it clump up and not dissolve into the soup. I would adjust this recipe by starting it on the stovetop, making a roux, adding broth, transferring that to the slow cooker with the vegetables and then letting it cook.
Hearty Potato Soup
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.
More From Southern Living
- Calories: 207
- Fat: 0.3g
- Cholesterol: 0.0mg
- Sodium: 365mg
- 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
- Combine first 8 ingredients in a 4 1/2-quart slow cooker.
- Cook, covered, at HIGH 3 hours or until vegetables are tender.
- 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.
Only you will be able to view, print, and edit this note.Add Note