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Prep Time: 8 Minutes Cook Time: 210 Minutes |
Ready In: 218 Minutes Servings: 1 |
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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 |
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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