Ingredients:

6 potatoes — peeled and cut into 1/2′ cubes
2 medium onions — diced
2 carrots — thinly sliced
2 ribs celery — thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half

Directions:

Combine first 8 ingredients in a slow cooker.Cook covered at High 3 hours or until vegetables are tender.Stir together flour and half and- half stir into soup.Cover and cook 30 minutes or until thoroughly heated.

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