Slow Cooker Creamy Vegetable Soup

A little bit of prep work and into the slow cooker and you'll have a great meatless meal on a chilly night!

As a child, I pretty much hated vegetable soup. Not because of the vegetables, but because we ate canned soup and the vegetable soup is tomato-based. It seems a bit odd given how much I love anything tomato-based, but it was just too tomato-ey. If you know, you know. I thought I'd try this recipe because it's pretty similar to potato soup but just loaded up with some extra stuff. It turned out really well and was super delicious. Highly recommend.

What you need:

• 1 lb. russet potatoes, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 1/2 medium yellow onion, diced
• 1 cup fresh spinach, chopped
• 4 cups chicken or vegetable broth
• 2 tsp. dried parsley
• 1 tsp. salt
• 1 tsp. minced garlic cloves
• 2 bay leaves
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup frozen green beans
• 1 cup milk
• 4 Tbsp. cornstarch
  

Directions:

1. In a slow cooker, add potatoes, carrots, celery, onion, spinach, broth, parsley, salt, garlic, and bay leaves.
2. Cover and cook on LOW for 6 to 8 hours or until potatoes and carrots are tender.
3. Turn slow cooker up to HIGH and add corn, peas, and green beans. 
4. Mix together milk and cornstarch and stir into soup. 
5. Cook on HIGH for 30 minutes to 1 hour or until vegetables have heated through and soup has thickened some. Season with salt and pepper to taste.
   

Recipe from The Recipe Rebel

I talked about my disdain for vegetable soup briefly in this Italian Vegetable Soup recipe post too. Except that one is tomato-based and it is EVERYTHING. This Vegetable Soup from Cafe Delites is a mix between the Italian vegetable soup and the creamy vegetable soup.

Slow Cooker Creamy Vegetable Soup

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 1 lb. russet potatoes, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 1/2 medium yellow onion, diced
• 1 cup fresh spinach, chopped
• 4 cups chicken or vegetable broth
• 2 tsp. dried parsley
• 1 tsp. salt
• 1 tsp. minced garlic cloves
• 2 bay leaves
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup frozen green beans
• 1 cup milk
• 4 Tbsp. cornstarch

Instructions

1. In a slow cooker, add potatoes, carrots, celery, onion, spinach, broth, parsley, salt, garlic, and bay leaves.
2. Cover and cook on LOW for 6 to 8 hours or until potatoes and carrots are tender.
3. Turn slow cooker up to HIGH and add corn, peas, and green beans.
4. Mix together milk and cornstarch and stir into soup.
5. Cook on HIGH for 30 minutes to 1 hour or until vegetables have heated through and soup has thickened some. Season with salt and pepper to taste.

Notes:

Recipe from The Recipe Rebel

Created using The Recipes Generator