Slow Cooker Creamy Vegetable Soup + RECIPE VIDEO

Step 1

Add potatoes, carrots, celery, onion, broth, Italian seasoning, salt, garlic, pepper and bay leaves to 3-4 quart slow cooker (OPTIONAL: sauté vegetables and seasoning in 2 tablespoons oil before adding to slow cooker). Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.

Step 2

Turn slow cooker to high. Add corn, peas, and beans. Stir together milk or cream and corn starch and add to the slow cooker. Stir until combined.

Step 3

Cover and cook on high for 30 minutes - 1 hour, until vegetables are heated through and soup is slightly thickened. Stir in spinach and season to taste.