Hearty Potato Soup recipe

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. 
This amazing recipe I founded at http://www.myrecipes.com and I love it.


  • potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds) 
  • medium onions, diced 
  • carrots, thinly sliced 
  • celery ribs, thinly sliced 
  • (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 
  1. Preparation
  2. Combine first 8 ingredients in a 4 1/2-quart slow cooker.
  3. Cook, covered, at HIGH 3 hours or until vegetables are tender.
  4. 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.