Slow Cooker Creamy Vegetable Soup

Prep Time 10 minutes
Total Time 7 hours 10 minutes
Servings 4 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:

*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 + RECIPE VIDEO

4.67 from 27 votes
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
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 230cal


  • .75 lb Little Potatoes, diced ½ bag
  • 2 large carrots peeled and diced
  • 1 stalk celery thinly sliced
  • 1/2 medium onion diced
  • 4 cups chicken or vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 cup evaporated milk or cream
  • 2 tablespoons corn starch
  • 1 cup finely chopped fresh spinach


  • Add potatoes, carrots, celery, onion, broth, Italian seasoning, salt, garlic, pepper and bay leaves to 3-4 quart 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.
  • Turn slow cooker to high. Add corn, peas, and beans. Stir together milk or cream and corn starch and add to the slow cooker. Stir until combined.
  • Cover and cook on high for 30 minutes – 1 hour, until vegetables are heated through and soup is slightly thickened. Stir in spinach and season to taste.


*To spice things up, try adding a pinch of black or cayenne pepper
**Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition Information

Calories: 230cal | Carbohydrates: 31g | Protein: 10g | Fat: 2g

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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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  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!!!

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