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    Hearty Potato Soup
SUBMITTED BY:  susan PHOTO BY: susan
Category: Soups


Read Reviews (8)
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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

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

  Reviewed by Jenn
Excellent tasting soup. I modified it slightly by adding a dash of garlic powder and before adding the flour and half-and-half mixture I blended half of the broth and veggies for a thicker soup. Such a nice consistency!
  Reviewed by Jeremy
Healthy and decent but a bit bland even with extra pepper and basil. Should specify 6 SMALL potatoes and may require longer cooking time. My soup didn't look like the picture. It's a thin soup with lots of potato chunks, not creamy as shown.
  Reviewed by Kristin
Half and Half is found in the dairy section. It's half milk/half cream. Usually you can find it by the coffee creamers,
  Reviewed by RpVogel
Good stuff!!!!
  Reviewed by baz
can someone tell me what is half and half.
  Reviewed by katiedoo
Awesome recipe. I added all the spices at the end of cooking with the half and half. Plus I added dill. If you dice some hamburger dills and throw them in, it will taste just like the fabulous dill pickle-potato soup that I adore at this little Polish restaurant in San Francisco. Sounds crazy, but try it. With bread and butter.
  Reviewed by jazzyjo
loved it! It was easy and tasted great. Next time I might try to add some bacon bits.
  Reviewed by jayneizme
Added 1/2 cup of ham. Delicious!

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