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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Peppery Potato Soup
Cook Time: 6 to 8 hours
Prep Time: 15 minutes
Yield: Makes 6 (1-1/4-cup) servings
Ingredients:
2
cans (14-1/2 ounces each) chicken broth
4
small baking potatoes, halved and sliced crosswise
1
large onion, quartered and sliced
1
stalk celery, sliced
1/2
teaspoon salt
1/2
teaspoon black pepper
1
cup half-and-half
1/4
cup all-purpose flour
1
tablespoon butter
Celery leaves and fresh parsley (optional)
Preparation:
1.
Combine broth, potatoes, onion, celery, salt and pepper in slow cooker; mix well. Cover; cook on LOW 6 to 7-1/2 hours.
2.
Stir half-and-half into flour; stir misture into slow cooker. Cover; cook 1 hour.
3.
Slightly mash potato mixture with potato masher. Cook, uncovered, 30 minutes or until slightly thickened. Just before serving, stir in butter. Garnish with celery leaves and parsley, if desired.
This recipe appears in:
Soups
