Hearty Potato Soup

Last week Amanda posted a recipe for potato soup that really made me crave it.  When we got home from the beach Monday night, I made a batch using a different recipe for us to enjoy this week.  Tuesday was a chilly, rainy day and when I got home from a long day of school followed by two hours of parent conferences followed by a gym visit, soup really hit the spot.

I used a recipe that I cut out of Southern Living years and years ago.  It's a recipe that we always enjoy and it's pretty healthy, too.

Hearty Potato Soup

6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)

2 medium onions, diced   (I used one)

2 carrots, thinly sliced (I used four)

2 celery ribs, thinly sliced

2 (14 1/2 oz) cans fat -free chicken broth

1 tsp dried basil

1 tsp salt

1/2 tsp pepper

1/4 cup flour

1 1/2 cups fat-free half-and-half

Heat EVOO in a stockpot.  Add onion, carrot, and celery; cook until just tender.  Add potatoes, broth, and seasoning; cook until potatoes are fork tender.

Combine flour with half-and-half.  Add to soup and cook until soup is thick and bubbly.

Enjoy!