Description
A hearty, slow-cooked vegetable soup with a creamy finish and a mix of root vegetables.
Ingredients
Scale
- 4 large Russet potatoes, cubed
- 3 large carrots, sliced
- 3 celery stalks, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1/2 cup heavy cream
Instructions
- Place onion, garlic, and celery in the crockpot.
- Add cubed potatoes and sliced carrots.
- Pour in the vegetable broth until vegetables are covered.
- Stir in the dried thyme.
- Cook on low for 8 hours.
- Stir in heavy cream just before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American