Peppery Potato Soup
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.