Combine potatos, onion, celery, carrots, broth, basil, salt and pepper in soup pot. Bring to a boil, then turn back to medium-low and simmer for 30-45 minutes or until all vegetables are fork tender. Whisk together flour and half & half. Stir into soup. Cover and cook another 15-20 minutes. Serve with crumbled bacon and shredded cheese.
Can also be made in a crockpot. Cook first part on HIGH for 3 hours. Then, stir in flour and half & half mixture and cook for another 30 minutes.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (31%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 34.7mg||11 %|
|Sodium 381.2mg||13 %|
|Potassium 1204.9mg||32 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 43.3g|
|Protein 11.9g||17 %|
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Calories per serving: 347
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