Hearty Potato Soup

6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups fat-free half-and-half

Combine first 8 ingredients in Dutch Oven.
Cook, covered, for 20 minutes or until vegetables are tender.

Stir together flour and half-and-half; stir into soup. Cover and cook 10 minutes or until thoroughly heated.

what does Dutch oven look like?
if i don’t have it how could i cook?

Hey Michael,
It’s usually the biggest pot that comes with a set of cookware. I think it holds two gallons?


Instead of peeling and cutting all of those potatoes, when making my soup, I use frozen hash brown potatoes - they work great