Peppery Potato Soup for the Slow Cooker

Submitted by: Ann Hatzopoulos

Servings: 6 (1 1/4 cup) servings

Ingredients:
2 cans (14 1/2 ounces each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 cup all-purpose flour
3/4 teaspoon black pepper
1/2 teaspoon salt
1 cup half-and-half
1 tablespoon butter

Directions:
1. Combine broth, potatoes, onion celery, flour, pepper and salt in slow cooker; mix well. Cover; cook on LOW 6 to 7 1/2 hours.
2. Stir in half-and-half; cover and continue to cook 1 hour.
3. Remove slow cooker lid. Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened. Just before serving, stir in butter.