Description
A comforting slow cooker vegetable soup featuring a rich, velvety garlic cream sauce. Hearty root vegetables simmer for hours to create a deeply flavorful, meatless meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, diced
- 3 medium Yukon Gold potatoes, cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a skillet over medium heat; sauté diced onion and celery until translucent.
- Transfer the sautéed onions and celery to the slow cooker along with sliced carrots and cubed potatoes.
- Pour vegetable broth over the vegetables until they are just submerged.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- In a small bowl, whisk together the heavy cream and minced garlic.
- Stir the garlic cream mixture into the slow cooker during the last 30 minutes of cooking.
- Stir in fresh parsley and season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American