Hearty Potato Bowls

Prep : 10 minutes      Cook time : 3 hours  30 minutes    Serves 8

Bread bowls  are a sandwich shop favorite for a reason . Instead of venturing out into the cold night air , fill Italian Bread Bowls  with chunky potato soup -- featuring  potatoes  , onions , carrots , celery and savory seasoning .

6           potatoes , peeled  and cut into 1/2-inch cubes   (about 2-1/2 pounds)
2           medium onions , diced
2           carrots , thinly sliced
2           (14-1/2 ounce) cans low-sodium fat-free  broth
1/2        teaspoon pepper
1           teaspoon salt
1           teaspoon basil
1/4        cup all-purpose flour
1-1/2     cups fat-free  half and half
                 ** Italian Bowls (recipe below )**
                ** Garnish with celery leaves**

1.     Combine first 8 ingredients in a 4-1/2 quart  slow cooker , cook covered , at high  3 hours  or until vegetables are tender .
2.     Stir together  flour , half-and-half  ,  stir into soup . Cover and cook 30 minutes  or until thoroughly heated .
Serve in Italian Bread Bowls  and garnish if desired .
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            Italian Bread Bowls
                  Makes 8 servings

2-1/2         cups warm water
2               (I/4 ounce) envelope  active dry yeast
2                teaspoons salt
2                tablespoons  vegetable oil
7               cups all-purpose flour
1                tablespoon cornmeal
1               egg white
1               tablespoon water

1.        Stir together  2-1/4 cups water  and yeast in a large bowl , stir in salt and oil .
2 .       Add flour  gradually  beating  at medium speed with an electric mixer  until soft dough forms .
3.        Turn dough  out onto  floured surface ; knead  until smooth  and elastic  (4 to 6 minutes) . Place in lightly  greased bowl , turning to grease the top  , cover and let rise  in a warm place (85*) free from drafts , 35 minutes  or until double in bulk.
4 .       Punch dough down  and divide  into 8 portions . Shape  each portion  into a 4-inch round loaf . Place loaves  on a lightly greased baking sheets  sprinkle with cornmeal.
5.        Cover and let rise  in a warm place (85*) free from drafts , 35 minutes or until double in bulk.
6.        Stir together  egg white  and 1 tablespoon water  brush over loaves .
7.        Bake at 400* for 15 minutes  , brush with remaining  egg mixture  and bake  10 to 15 minutes  or until golden brown . Cool  on a wire rack .
( Freeze up to 1 month if desired)
8 .       Cut a 1/2-inch-thick slice from the top  of each loaf  , scoop out the centers , leaving 3/4 inch thick shells ( reserve centers  for other uses). Fill bread Bowls  with hot soup  and serve immediately.