Peppery Potato Soup
Cook Time 6 to 8 hours
Prep Time 15 minutes
Makes 6 (1-1/4-cup) servings
|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 black pepper|
|1/4||cup all-purpose flour|
|Celery leaves and fresh parsley (optional)|
- Combine broth, potatoes, onion, celery, salt and pepper in slow cooker; mix well. Cover; cook on LOW 6 to 7-1/2 hours.
- Stir half-and-half into flour; stir misture into slow cooker. Cover; cook 1 hour.
- 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.
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