Food & Wine

SLOW COOKER WEEK: HEARTY POTATO SOUP

It's cold, dreary and everyone's starting to suffer from seasonal affective disorder. There's no better time to make your slow cooker do most of the dinner work for you. This week, we'll share a few slow cooker recipes. This one comes from Southern Living magazine.

INGREDIENTS

6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 lbs.)

2 medium onions, diced

2 carrots, thinly sliced

2 celery ribs, thinly sliced

2 cans (14 1/2 oz.) low-sodium fat-free chicken broth

1 teaspoon dried basil

1 teaspoon salt

1/2teaspoon pepper

1/4cup all-purpose flour

1 1/2 cups fat-free half-and-half

Garnish: fresh celery leaves

DIRECTIONS

Combine first eight ingredients in a 4 1/2-quart slow cooker. Cook, covered, on 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. Garnish, if desired.

  Comments