Peppery Potato Soup - cooking recipe

Ingredients

2 cans (14.5 oz each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 c. all purpose flour
3/4 tsp. black pepper
1/2 tsp. salt
1 c. half and half
1 Tbsp. butter
Celery leaves or fresh Parsley

Preparation

Combine broth, potatoes, onion, celery, flour, pepper and salt in slow cooker; mix well.
Cook on low for 6 to 7 1/2 hours.
Stir in half and half; cover and continue to cook 1 hour.
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.
Garnish with celery leaves, if desired.