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.