Peppery Potato Soup

Name: Peppery Potato Soup
Ingredients: 2 cans (14.5 oz each) chicken broth; 4 small baking potatoes, halved and sliced; 1 large onion, quartered and sliced; 1 rib celery with leaves, sliced; 1/4 c. all purpose flour; 3/4 tsp. black pepper; 1/2 tsp. salt; 1 c. half and half; 1 Tbsp. butter; Celery leaves or fresh Parsley

10 ingredients

7 steps

Ingredients

2 cans (14.5 oz each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 c. all purpose flour
3/4 tsp. black pepper
1/2 tsp. salt
1 c. half and half
1 Tbsp. butter
Celery leaves or fresh Parsley

Directions

1

Combine broth, potatoes, onion, celery, flour, pepper and salt in slow cooker; mix well.
2

Cook on low for 6 to 7 1/2 hours.
3

Stir in half and half; cover and continue to cook 1 hour.
4

Remove slow cooker lid.
5

Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened.
6

Just before serving, stir in butter.
7

Garnish with celery leaves, if desired.