Creamy Vegetable Soup, Crockpot

By Bill Hicks • Chicken, Crockpot, Soups, Chowders & Stews, Vegetables, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

4 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

1 1/2 Pounds small 9otatoes, diced
2 Large carrots, peeled & diced
2 Celery stalks, thinly sliced
1/2 Medium onion, diced
1 Cup finely chopped fresh spinach
4 Cups chicken or vegetable broth
2 Teaspoons dried parsley
1 Teaspoon salt
1 Teaspoon minced garlic
2 Bay leaves
1 Cup frozen corn
1 Cup frozen peas
1 Cup frozen green beans
1 Cup milk or cream
4 Tablespoons corn starch

Instructions

Place potatoes, carrots, celery, onion, spinach, broth, parsley, salt, garlic and bay leaves in crockpot. Cover and cook on LOW for 6 to 8 hours, until potatoes and carrots are tender.
Turn crockpot to HIGH, add corn, peas, and beans. Stir together milk and corn starch and add to the crockpot. Stir until combined.
Cover and cook on HIGH for 30 minutes to an hour, until vegetables are heated through and soup is slightly thickened; season to taste.
Creamy Vegetable Soup, Crockpot - Our Family Cookbooks