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Tags: Crockpot, Hot Dish, Main Course, Potatoes, Root, Soup, Southern, Stew, Tuber, Tubers, Vegetable
Yield: 1 servings
[edit] Ingredients
6 |
potatoes peeled and cut into |
½ |
inch cubes |
2 |
medium onions diced |
2 |
carrots thinly sliced |
2 |
celery ribs thinly sliced |
2 |
ounces can chicken broth - (14 ½ ea) |
1 |
teaspoon dried basil |
1 |
teaspoon salt |
½ |
teaspoon freshly-ground black pepper |
¼ |
|
1 ½ |
cups half-and-half |
[edit] Preparation
Step 1 |
Combine first 8 ingredients in a slow cooker. |
Step 2 |
Cook, covered, at High 3 hours or until vegetables are tender. |
Step 3 |
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. |
Step 4 |
This recipe yields 8 1/2 cups. |
Step 5 |
Yield: 8 1/2 cups |
