Slow Cooker Creamy Vegetable Soup

steel ladle scooping creamy vegetable soup out of black slow cooker.

Slow Cooker Creamy Vegetable Soup

Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 7

Total Time: 7 10

Servings: servings

Calories: 197cal

Author: Ashley Fehr

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.

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US Customary - Metric

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
1½ 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.

Video

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