Description
A creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.
Ingredients
Scale
- 1 1/2 Tbsp butter
- 1/2 cup finely diced onion
- 1 1/2 Tbsp flour
- 3 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1 medium Russet potato, peeled and cut into cubes
- 1 (12 oz) package frozen mixed vegetables
- 3/4 cup half and half
- Bacon crumbles and shredded cheddar, for topping (optional)
Instructions
- Heat a pan over medium high. Add in the butter and let it melt. Add in the onion and sauté for 3 minutes. Stir in the flour and cook for 2 minutes. Transfer to the slow cooker.
- Stir in the water and bouillon until bouillon dissolves.
- Stir in the garlic powder, onion powder, salt, pepper, thyme, parsley, basil, potato and vegetables.
- Cover and cook on low for 4 hours.
- Use an immersion blender to partially blend the soup until it’s creamy but still has some chunks of potatoes and vegetables. (Or blend to your desired consistency.)
- Stir some of the hot soup in with the half and half to temper it.
- Ladle into bowls and top with bacon crumbles and cheddar.
- Category: Soup
- Method: Slow Cooking