6 potatoes -- peeled and cut into 1/2' cubes
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half
Instructions
Combine first 8 ingredients in a 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.
YIELD: 8 1/2 cups
