Kitchen notes · a little help before you start

Slow Cooker Creamy Vegetable Soup

Name: Slow Cooker Creamy Vegetable Soup
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 6
Ingredients: 4 cups chicken or vegetable broth; 2 tablespoons corn starch; 1 lb Yukon gold or red potatoes (finely diced, peeling optional); 2 each large carrots (peeled and diced); 1 rib celery (thinly sliced); ½ each 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 each bay leaves; 1 cup frozen corn; 1 cup frozen peas; 1 cup frozen green beans; 1 cup chopped fresh spinach

A creamy vegetable soup can be a satisfying dinner when the bowl has plenty of tender potatoes and little green vegetables. This one has a gentle herbal flavor, with sweet corn scattered through the broth.

Prep: 10 min
Cook: 420 min
Total: 430 min
Original yield: Serves 6
Ingredients: 16 listed

Make it part of your week

Estimating…

Main courseSoupsAmericanPrep: 15 minutes or lessTotal: over 60 minutesSoups & stewsSlow cooker

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Cooking method: Slow cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Whisk the broth first

Whisk broth and cornstarch together in the cooker before adding the vegetables, dairy and seasonings.

2. Check the firm vegetables

Let the potatoes and carrots become tender before stirring in the frozen vegetables and fresh spinach.

3. Finish with a taste

After stirring in the final vegetables, taste the soup and adjust its seasoning before serving.

Get to know the ingredients

Finely diced potatoes

Use Yukon gold or red potatoes finely diced; peeling is optional in the listed ingredient preparation.

Milk or cream

Choose evaporated milk or heavy cream, and stick to those dairy options for this soup.

Fresh spinach

Chopped fresh spinach goes in at the end with the frozen corn, peas and green beans.

The last little job

Green vegetables at the end

Stir the corn, peas, green beans and spinach into the tender potato mixture, then season and serve.

A little more help as you go

Vegetable swaps

You can swap vegetables, adding firmer ones at the beginning and softer or frozen ones at the end.

Freezing changes potatoes

You can freeze it, though freezing is discouraged because it changes the potatoes' texture.

A few questions you might have

Can I use vegetable broth?

Yes, chicken or vegetable broth is listed; whisk your choice with cornstarch at the beginning of preparation.

Do the peas cook all day?

No, the frozen peas go in at the end with corn, green beans and chopped fresh spinach.

Do the vegetables need sauteing first?

That step is optional; the directions allow sauteing the vegetables and seasonings before adding them to the cooker.

Can I make the soup spicier?

You can use cayenne, red pepper flakes or Cajun seasoning, with seasoning adjusted to taste at the end.

Can I replace the cream with another milk?

Use the listed evaporated milk or cream because those choices hold up through the extended cooking time.

Any more cooking tips?

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.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…