Categories: SOUPS

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 cans low-sodium fat-free chicken broth (14 1/2-ounce)
• 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

Directions

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.

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