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Potato Soup in Bread Bowls

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Serves 8 | 

Hearty, Rich and absolutely easy!


6 potatoes, peeled and cut into 1/2" cubes
2 onions, diced
2 celery ribs, thinly sliced
2 carrots, thinly sliced
1 teaspoon basil, dried
2 cans low-sodium, fat-free chicken broth
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup all-purpose flour
2 cups fat-free half and half
8 Italian bread bowls


  1. Add potatoes, onions, celery, carrots, basil, chicken broth, salt and black pepper to a 4.5 quart slow cooker. Cover and cook on high until vegetables are tender, about 3 hours.
  2. In a bowl, stir together flour and half and half; stir into soup. Cover slow cooker and cook until thoroughly heated, about 30 minutes.
  3. Serve in Italian bread bowls.
Cooking Method: Slow Cooker
Course: Dinner, appetizer
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