When I set out to make this soup I intended it to be a creamy potato soup, but, thanks to the addition of one too many carrots (and some other vegetables) and switching up the recipe I was following a bit this ultimately became a delicious Cream of Vegetable Soup.
In my slow cooker I combined cubed red potatoes, a chopped onion, sliced carrots, sliced celery with chicken broth. I set it to cook on low for 8 hours, until the vegetables were tender.
And then, using my immersion blender I blended all of the ingredients together to create a creamy vegetable soup and then stirred in about 1/4 cup of heavy cream and seasoned it with salt and pepper.
Slow Cooker Cream of Vegetable Soup
6 red-skinned potatoes, peeled and cubed
1 yellow onion, chopped
4 carrots, peeled and sliced
2 celery ribs, sliced
5 cups low-sodium chicken broth
1/4 cup heavy cream
Combine all the vegetables and chicken broth in the slow cooker. Cover and set to cook on low for 8 hours, until the vegetables are tender.
Using an immersion blender, blend all of the ingredients to your desired consistency. Stir in the heavy cream and season with salt and pepper. If you don’t have an immersion blender, you can blend the soup a little at a time in a food processor or regular blender.