I love a great bowl of soup on a cold day. This potato soup fits the bill. This was clipped from the November 1998 issue of Southern Living, recipe courtesy of Shirley Wolverton from Carthage, Mississippi.
Several notes on this one:
- Southern Living suggests making your own bread bowls, but I have never made these. We usually just buy bread bowls at the store, or serve the soup in a bowl with crusty bread on the side.
- It calls for chicken broth, we use vegetable broth to make this a vegetarian dish.
- Another fun note is that this recipe calls for “fat-free half-and-half.” I’m not even sure what that is. We use the real stuff when we make this recipe, as my Grandma Beckman would have wanted.
Here’s the original recipe, and my slight modifications
- 6 potatoes, peeled and cut into ½-inch cubes (2½ pounds) [We probably do 3 – 3½ pounds]
- 2 medium onions, sliced
- 2 carrots, thinly sliced [We use 4 carrots]
- 2 celery ribs, thinly sliced [We use 4 celery ribs]
- 2 (14½-oz) cans low-sodium fat-free chicken broth [We use vegetable broth; a 32 oz container plus 1 more cup, due to the extra potatoes and veggies]
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 1½ cups fat-free half-and-half [What?! We use the real stuff here.]
- Italian Bread Bowls (see recipe) [OR buy at the store OR serve bread on side]
- Garnish: fresh celery leaves [yeah…I skip this one too.]
Combine first 8 ingredients in a 4½-quart slow cooker. Cook covered, on HIGH for 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. Serve in bread bowls, and garnish, if desired.