It is probably never good to start a post this way, BUT I need to be honest about this soup. It wasn't really that great. All of the reviews for it here are splendid, but something just didn't make it for me. Someone suggested adding Velveeta cheese to it, which sounds tasty. Maybe that's what it was missing?
Anyway, I made it *last* Sunday (took me quite a while to get this post up, huh? Its been a busy week!).
Well, here is what you would need if you wanted to make this soup:
Hearty Potato Soup -Southern Living
- 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
- 2 medium onions, diced
- 2 carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups fat-free half-and-half
Throw the first 8 ingredients in the slow cooker. I cooked it in my handy slow cooker for 3 hours and 30 minutes.
After 3 hours you can mix in the milk and flour and let it cook for 30 more minutes.
I garnished with a little parsley.
I think a little extra flavor is all this soup (or as Rachael Ray would call it, stew-oup) really needs.