Are you craving a soul-warming, nutritious soup that requires minimal effort but delivers maximum flavor? Look no further! This Slow Cooker Broccoli Spinach and Potato Soup is about to become your new favorite one-pot wonder. Imagine coming home to a kitchen filled with the rich, creamy aroma of perfectly blended vegetables, all prepared with just a few simple steps and the magic of your slow cooker. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves comforting meals, this recipe will revolutionize your dinner routine and leave you feeling satisfied and nourished.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups broccoli florets
- 2 cups spinach
- 2 cups diced potatoes
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: chop the onion into small dice, cut broccoli into small florets, roughly chop spinach, and peel and dice potatoes into uniform 1/2-inch cubes.
- Add diced potatoes, chopped onion, and broccoli florets to the slow cooker, ensuring they are evenly distributed across the bottom of the pot.
- Pour vegetable broth over the vegetables, making sure they are mostly covered by the liquid.
- Season with salt and pepper, stirring gently to combine the seasonings with the vegetables.
- Cover the slow cooker and set to low heat, cooking for 4 hours until potatoes are tender and vegetables are soft.
- In the last 30 minutes of cooking, add chopped spinach and stir into the soup.
- Once cooking is complete, use an immersion blender to partially blend the soup, leaving some vegetable chunks for texture. Alternatively, carefully transfer portions to a standard blender and pulse.
- Stir in heavy cream, which will add richness and create a smooth, creamy consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, optionally garnishing with extra fresh spinach leaves or a drizzle of cream.
Tips
- Vegetable Prep is Key: Cut your vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.
- Don't Rush the Blending: When partially blending the soup, leave some chunks for a rustic, hearty feel. This adds interesting texture and makes the soup more satisfying.
- Cream Matters: Add heavy cream at the end of cooking to prevent separation and maintain a smooth, luxurious consistency.
- Seasoning Secrets: Taste and adjust seasonings gradually. Remember, you can always add more salt and pepper, but you can't take them away.
- Make it Your Own: Feel free to experiment with additional herbs like thyme or rosemary, or add a sprinkle of cheese on top for extra richness.
- Storage Tip: This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 6g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
