Ingredients     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     Italian Bread Bowls     Garnish: fresh celery leaves $ Preparation     Combine first 8 ingredients in a 4 1/2-quart 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. Serve in Italian Bread Bowls, and garnish, if desired.