Ingredients
- 6 potatoes, peeled and cut into ½" cubes (2½ lb.)
- 2 medium onions, diced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 2 (14½ oz.) cans fat-free, low sodium vegetable broth
- 1 tsp. basil
- 1 tsp. salt
- ½ tsp. pepper
- ¼ cup all-purpose flour
- 1½ cups evaporated skim milk
- Optional garnishes*:
- Fresh celery leaves
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine first 8 ingredients in a 4 1/2-quart slow cooker.
- Cook, covered, at HIGH until vegetables are tender (3 hours).
- Stir together flour and evaporated skim milk; stir into soup. Cover and cook until thoroughly heated (30 minutes). Serve in Italian Bread Bowls, and garnish with celery leaves, if desired.
*Optional garnishes have not been included in the rating of this recipe.