Slow Cooker Creamy Vegetable Soup
- Ready In:
- 4hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 cups chicken broth
- 1 cup red onion, chopped
- 1⁄4 teaspoon thyme, dried
- 1 cup green beans (fresh or frozen)
- 3⁄4 cup carrot, sliced
- 1⁄2 cup celery, sliced
- 1 cup broccoli (fresh or frozen)
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 cups milk
directions
- Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
- About 20 minutes before serving, melt butter in a small saucepan over medium heat.
- Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
- Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
- If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!).
- Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
- This will keep beautifully on "warm" for quite a while if you need to prepare anything else before serving.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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