Friday, October 29, 2010
The recipe is so simple and there's only 4 steps after you've chopped your vegetables. How easy is that? My family loved it a gobbled it right up. This would be perfect to have waiting in the slow cooker for before or after you finish your trick-or-treating.
HEARTY POTATOE SOUP (Slow Cooker)
Southern Living Magazine, November 1998
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
Garnish: fresh celery leaves
Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered, at HIGH 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.
Happily submitted to Julie's Family Friendly Friday's over at Mommie Cooks! where she's featuring her Pretzel Baked Chicken today - yum!
"Let me advise you, my dear young friend—nay, let me warn you with all seriousness, that should you leave these rooms you will not by any chance go to sleep in any other part of the castle. It is old, and has many memories, ana there are bad dreams for those who sleep unwisely. Be warned! Should sleep now or ever overcome you, or be like to do, then haste to your own chamber or to these rooms, for your rest will then be safe. But if you be not careful in this respect, then"—He finished his speech in a gruesome way, for he motioned with his hands as if he were washing them. I quite understood; my only doubt was as to whether any dream could be more terrible than the unnatural, horrible net of gloom and mystery which seemed closing round me.
from the book "Dracula"
Copyright 1897, The Country Life Press