Cook Time 6 to 8 hours
Prep Time 15 minutes
YIELD Makes 6 (1-1/4-cup) servings
INGREDIENTS
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 (optional)PREPARATION:
Slow Cooker Directions
- 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.