We liked this recipe and I loved that it was so quick to chop up and toss in the crock-pot, and that I usually have all the ingredients in my pantry or food storage all the time. With the exception of half-and-half I never have this on hand. This recipe comes from www.myrecipes.com it listed this soup with a bread bowl recipe "Italian Bread Bowls."
Hearty Potato Soup (myrecipes.com)
6 (2 1/2 lbs) potatoes, peeled and cut into 1/2-inch cubes (I used 3-3 1/2 lbs)
2 medium onions, diced
2 carrots, thinly sliced (I used 5--carrots are my kids favorite part)
2 celery ribs, thinly sliced (I used 3 celery ribs)
2 ( 14 1/2 oz) cans low-sodium fat-free chicken broth (I used 4 cans or make the broth or make it with bouillon cubes)
1 teaspoon dried Basil (I used 1 1/2 - 2 teaspoons)
1 teaspoon Salt (I used about 2 teaspoons by the time I was done)
1/2 teaspoon black pepper
1/4 cup all purpose flour
1 1/2 cups fat-free half-and-half (1 cup half and half or what milk I have on hand. If I use milk I add a little more flour to help thicken it.)
Serve in Italian Bread Bowls
(* One note to self: We love the bread bowls but they are so filling. The recipe recommends making 8 bowls out of the recipe. I am going to shoot for 16 next time.)
Combine first 8 ingredients in a 4 1/2 quart slow cooker (If you use my measurements then toss it in a 5 quart crock-pot).
Cook, covered, on High for 3 - 4 hours or until vegetables are tender.
Stir together the flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish with fresh celery leaves, if desired.