• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 small baking potatoes, halved and sliced crosswise
  • 1 large onion, quartered and sliced
  • 1 stalk celery, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • Celery leaves and fresh parsley


  • Combine broth, potatoes, onion, celery, salt and pepper in slow cooker; mix well. Cover; cook on LOW 6 to 7-1/2 hours.
  • Stir half-and-half into flour; stir misture into slow cooker. Cover; cook 1 hour.
  • Slightly mash potato mixture with potato masher. Cook, uncovered, 30 minutes or until slightly thickened. Just before serving, stir in butter. Garnish with celery leaves and parsley, if desired.


Categories: Chowder  Soup  Soup  Stew 

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