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VEGGIE POTATO SOUP

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VEGGIE POTATO SOUP 0 Picture

Ingredients

  • 1 flour 1
  • 1/2 1/2 1/2 cups half
  • and
  • 1 cream 1 cup frozen peas, thawed

Details

Servings 11
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

In a small bowl, combine flour and cream until smooth; add to slow cooker.

Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutritional Facts
1 cup equals 207 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 661 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.

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