Crock Pot Cream Of Vegetable Soup

This Crock Pot Cream Of Vegetable Soup is a hearty and nutritious recipe, which includes Yukon Gold potatoes and evaporated milk. It’s a healthy twist on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Cream Of Vegetable Soup 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

How To Make Crock Pot Cream Of Vegetable Soup

1. Whisk the base: In a 4-quart slow cooker, whisk together the broth and corn starch until smooth.
2. Add main vegetables and seasonings: Add potatoes, carrots, celery, onion, cream, garlic, Italian seasoning, salt, pepper, and bay leaves. Optionally, sauté these ingredients in oil before adding for extra flavor.
3. Slow cook the soup: Cover and cook on LOW for 6–8 hours, until potatoes and carrots are fork-tender.
4. Add remaining vegetables: Stir in the corn, peas, green beans, and spinach. Taste and adjust seasonings if needed.
5. Serve hot: Remove bay leaves and serve warm.

Recipe Tips

• Can I customize the vegetables?
  Yes! Swap in whatever firm or soft vegetables you have on hand. Firmer ones go in early; soft ones get added at the end.
• How to make it more flavorful:
  Add red pepper flakes, a pinch of cayenne, or Cajun seasoning for a spicy kick.
• Can I use regular milk instead of evaporated milk?
  It’s not recommended—evaporated milk or heavy cream hold up better during long cooking.
• How to thicken the soup:
  The corn starch thickens the broth, but you can add a flour roux if you want it even creamier.
• Should I sauté the veggies first?
  It’s optional but adds extra depth of flavor to the finished soup.

What To Serve With Cream Of Vegetable Soup

This veggie-packed soup goes great with:

• Toasted baguette slices or sourdough
• Grilled cheese or veggie sandwiches
• A side salad with vinaigrette
• Garlic breadsticks
• Roasted chickpeas for crunch

How To Store Cream Of Vegetable Soup

Refrigerate: Store in an airtight container for up to 5–7 days. The flavor improves after a day in the fridge.

Freeze: This soup can be frozen, but the potatoes may change texture. If freezing, eat within 1–2 months and reheat gently.

Cream Of Vegetable Soup Nutrition Facts

• Calories: 197 kcal
• Carbohydrates: 38g
• Protein: 11g
• Fat: 2g
• Saturated Fat: 0.4g
• Cholesterol: 2mg
• Sodium: 710mg
• Potassium: 913mg
• Fiber: 6g
• Sugar: 9g
• Calcium: 184mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup dairy-free?
Yes, use a plant-based cream like coconut milk or oat cream instead of evaporated milk.

Why is my soup too thin?
Double-check the corn starch amount, or add a roux of flour and butter for a thicker texture.

Can I use fresh vegetables instead of frozen?
Yes, fresh corn, peas, and green beans work just as well—add them near the end like the frozen ones.

What size slow cooker should I use?
A 4-quart or larger slow cooker is ideal for this recipe.

Can I prep this ahead of time?
Absolutely—chop the veggies the night before and store them in the fridge until ready to cook.

Try More Recipes:

• Crock Pot Cream Of Broccoli Soup
• Crock Pot Crab Soup
• Crock Pot Cheesy Potato Soup