Peppery Potato Soup

By polledl

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 adn fresh parsley (optional)

Preparation

Step 1

1. Combine broth, potatoes, onion, clery, salt and pepper in crock pot; mix well. Cover; cook on low 6 to 7 hours.
2. Stir half and half into flour; stir mixture into slow cooker. Cover; cook 1 hour.
3. Slightly mash potato mixture iwth potato masher. Cook, uncovered, 30 minutes or until slightly thickened. Just before serving, stir in butter. Garnish with cleery leaves and parsley. If desired.