Slow Cooker Creamy Vegetable Soup

Prep Time 10 minutes
Total Time 7 hours 10 minutes
Servings 6 servings

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This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the crockpot! It’s low in calories but BIG in flavor! Includes how to recipe video

Love creamy, cozy soups? Try this Olive Garden Chicken Gnocchi Soup, this Chicken and Dumpling Soup, or this Quick Chicken Bacon Rice Soup!

slow cooker creamy vegetable soup being pulled out of crockpot in metal ladle

I know, I know — it’s March. I should probably be posting grilling recipes by now, or if not at the very least St. Patrick’s Day, Easter and Mother’s Day.

But I’m still hung up on soup.

Cheeseburger Soup.

Turkey Tetrazzini Soup.

Nacho Potato Soup.

Quinoa Chowder.

Do we need more examples??

white bowl with creamy vegetable soup in front of slow cooker

I don’t know about you, but I love soup — and it’s the perfect winter meal! It’s also one of the only ways that I get a ton of veggies in my diet and enjoy eating them.

But I also love a good thick soup that’s rich and creamy (and I think you do, too, because this Slow Cooker Garlic Parmesan Stew has been going positively nuts!). And that’s where this Vegetable Soup comes in.

Looking for more easy crockpot recipes? Check out these Dump ‘n’ Go Slow Cooker Recipes!

I stuck with my favorite veggies in this one — carrots, peas, potatoes (I used Little Potatoes because they’re so creamy) — and I threw in a couple extra for good measure — spinach, green beans and celery. One of the best things about soup (for me, anyways) is how the flavors all meld together after such a long time cooking together, which is why I love cooking them in the slow cooker!

square image of bowl of creamy vegetable soup in front of slow cooker

Soups also freeze great, so you can make a large batch and munch on it all week long, or fill some freezer containers to enjoy later when life is a little more hectic. I know I never regret throwing extra food in the freezer!

Feel free to mix up the vegetables with your favorites — mushrooms, leeks, peppers, kale, add in different spices — go nuts!

See how easy it is to make:
https://www.youtube.com/watch?v=SG9bbFthMe8

*This post is generously sponsored by The Little Potato Company — thank you for supporting brands that keep The Recipe Rebel going!

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Slow Cooker Creamy Vegetable Soup

4.68 from 28 votes
Slow Cooker Creamy Vegetable Soup is a hearty, healthy crockpot soup! It’s low in calories but BIG in flavor. Even my picky eaters love this vegetarian soup recipe.
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Cuisine American
Course Main Course, Soup
Servings 6 servings
Calories 197cal

Ingredients

  • 4 cups chicken or vegetable broth
  • 2 tablespoons corn starch
  • 1 lb Yukon gold or red potatoes (finely diced, peeling optional)
  • 2 large carrots (peeled and diced)
  • 1 rib celery (thinly sliced)
  • ½ medium onion (finely diced)
  • 1 cup evaporated milk or heavy cream
  • 3 cloves garlic (minced)
  • 2 teaspoons Italian seasoning
  • teaspoons salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 cup chopped fresh spinach

Instructions

  • In a 4 quart slow cooker, whisk together broth and corn starch.
  • Add potatoes, carrots, celery, onion, cream, garlic, Italian seasoning, salt, pepper and bay leaves to slow cooker (OPTIONAL: sauté vegetables and seasoning in 2 tablespoons oil before adding to slow cooker).
  • Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.
  • Stir in corn, peas, green beans and spinach. Taste and adjust seasonings as desired before serving.

Notes

Ingredients and Substitutions:
  • Vegetables: there are loads of veggies in this creamy vegetable soup, but you can swap out the ones you don’t like for others as needed. This recipe is super customizable, so feel free to use up what you need to get out of the fridge — firmer vegetables get added at the beginning, and softer or frozen vegetables get stirred in at the end.
  • Seasonings and spice: I kept the seasonings mild, but you can bump things up by adding a pinch of cayenne, some red pepper flakes, some Cajun seasonings, or whatever your heart desires. Always feel free to adjust the seasonings to your tastes at the end of the cook time. 
  • Evaporated milk or cream: these two dairy products hold up well to an extended cook time, so I do not recommend substituting them. 
Storage:
This soup keeps well in the fridge since there is no rice or pasta to get mushy. The flavor will be even better after refrigerating for a couple of days!
I don’t typically recommend freezing soups with potatoes, since their texture changes and can be unappetizing, but it is possible if needed. 
 

Nutrition Information

Serving: 349grams | Calories: 197cal | Carbohydrates: 38g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 710mg | Potassium: 913mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4392IU | Vitamin C: 33mg | Calcium: 184mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Rick Reyburn says

    I took some liberties and used the basics of this but doubled the quantities. I used a sweet potato and some small russets, more than double carrots, three stalks of celery, an onion, a can of corn, two cups of cut fresh green beans, a bell pepper, a cup of mushrooms, a bag of frozen peas, spinach and double all the rest.
    It is delicious and very filling!!!

4.68 from 28 votes (18 ratings without comment)

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