Thursday, January 21, 2010

Hearty Potato Soup

Recipe Courtesy of Southern Living 1998


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

Preparation

Combine first 8 ingredients in a 4 1/2-quart slow cooker.
Cook, covered, at HIGH 3 hours or until vegetables are tender.
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.

Nutritional Information

Calories:
207
Fat:
0.3g
Cholesterol:
0.0mg
Sodium:
365mg


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