Potato Soup II
6 potatoes
1/2 t garlic powder
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 can low-sodium fat-free chicken broth (14 1/2 oz)
1 t Italian seasoning
1 t salt
1/2 t pepper
1/4 c flour
1 1/2 c half-and-half or whole milk
Method
1. Peel and cut potatoes into 1/2-inch cubes.
2. Combine first 8 ingredients in a 4 1/2-quart slow cooker.
3. Cook, covered, at high for 3 hours or until vegetables are tender.
4. Stir together flour and milk; stir into soup.
5. Cover and cook 30 minutes or until thoroughly heated.
6. Makes 8 1/2 cups.
I used cream, not milk. I cooked it for 4 hours. It was really good!
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