An easy and flavorful recipe for slow cooker vegetable pot pie soup. A super creamy and hearty meal to warm up with all winter long!

We’re full swing into soup season so it only seemed fitting to share a new and super comforting soup recipe! If you’re a fan of chicken pie, chicken pie soup, or really any creamy soup… you will 100% want to add this to the top of your dinner plans asap! This easy slow cooker vegetable pot pie soup will easily become a new family favorite.

This vegetable pot pie soup is incredibly easy to whip up! And huge bonus… it’s perfect for meatless Monday or honestly, any day of the week! You’ll want to have this soup on your winter dinner rotation!

It has everything you’d want from a traditional chicken pot pie recipe… flavorful creamy broth and packed full of vegetables but without the meat! If you or someone you’re cooking for isn’t a fan of chicken in soup, then this is the soup to try!

One of my favorite things about this vegetable pot pie soup recipe is how incredibly customizable it is. Don’t like peas? No problem! Substitute with green beans or leave them out entirely! Want to use a different potato? No problem! Want more onions, celery or carrots? No problem! Increase those as you’d like but(!) remember that if you increase any vegetable quantities without subtracting something else, you’ll need to also increase the broth listed below.

And even more importantly… do not skimp on the seasonings and definitely taste test along the way! Vegetable soups, especially those with a decent amount of potatoes, tend to need more seasonings. You can always add more spices and seasonings but can’t subtract. Follow all of my tips below for the absolute best results!

Be sure to add this easy and flavorful recipe for slow cooker vegetable pot pie soup to your dinner plans! A perfectly creamy and hearty meal to warm up with all winter long!

How to Make Vegetable Pot Pie Soup

This vegetable pot pie soup recipe is incredibly easy to make and is super customizable. Plan for around 15 minutes to prep your vegetables. The majority of the rest of the time is completely hands off. If you have a kitchen helper to peel and chop extra vegetables, your prep time will move along even quicker!

  1. Prepare your vegetables. Chop onion, celery and carrots to desired sizes. Peel and chop potatoes into smaller 1/2-inch cubes. Drain peas and corn. And mince garlic. Add all of your vegetables to the slow cooker as you work.
  2. Add seasonings and bay leaves to your slow cooker. Cover with chicken broth.
  3. Set your slow cooker to 4 hours on high or 8 hours on low.
  4. Remove bay leaves after initial cook time. Whisk together cornstarch and heavy cream. Add cream mixture to slow cooker, stir to combine. Continue cooking for 30 more minutes to thicken.
  5. Taste and adjust your seasonings as desired.
  6. Serve warm!

Check below this post for even more delicious recipes to make this season!

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Recipe tips and troubleshooting

How much will this recipe make?

Nutritional servings are generally based on 1 cup portions. With that being said, it will serve roughly 12. However, average portion sizes tend to be larger. Depending on your portion size and preference, this recipe will roughly serve 6-12.

For nutritional calculations, be sure to use the actual ingredients, brands and amounts you used to make this recipe, in addition to what your desired portion size is.

Can this recipe be frozen?

This soup is best fresh or stored in the refrigerator but you can absolutely freeze this after it’s been fully cooked. With any dairy based soup, you may run into some texture issues or ingredients separating a bit after freezing. It will still be safe to eat though.

How long can this be stored?

This can easily be refrigerated for 4-5 days. If frozen, it will keep up to several months.

Can I make this vegetarian?

Absolutely! Swap out the chicken broth for vegetable broth and give coconut milk a try in place of the heavy cream. Keep in mind the coconut milk will not give the same taste or thickness as heavy cream will, but it’ll still be incredibly tasty.

Can I add chicken or turkey to this?

Yes! If you want a recipe written specifically for those options, check out these recipes:
Slow Cooker Chicken Pie Soup
Slow Cooker Leftover Thanksgiving Turkey Pie Soup

Can I substitute anything for the dairy?

Yes! If avoiding dairy completely for health reasons, substitute with dairy alternative milks or coconut milk. Non-dairy vegan cheese and cream cheese can also be used if it is known to melt well.

If you don’t want to use dairy or dairy alternatives, you can 100% make this a broth based soup. Increase your broth by at least 1 cup, to account for the missing cream. You can add additional broth as desired.

What size slow cooker should I use?

I use a 6 quart slow cooker for all of my main dishes. A 5 quart would work as well. I wouldn’t go any smaller just to be on the safe side.

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Slow Cooker Vegetable Pot Pie Soup

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 8 plus
Super easy and flavorful slow cooker vegetable pot pie soup. A creamy and hearty must make meal to warm up with all winter long! 
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Ingredients
 

  • 3/4 C yellow onion, chopped
  • 3/4 C celery, chopped
  • 3/4 C carrots, chopped
  • 4 1/2 C russet potatoes, peeled and chopped
  • 7 oz peas, drained
  • 15 oz corn, drained
  • 4 cloves garlic, minced
  • 2 1/2 tsp salt
  • 1 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/8 tsp red pepper flakes, optional
  • 2 bay leaves
  • 3 1/2 C chicken broth, or vegetable broth
  • 1 1/2 C heavy cream
  • 4 Tbsp cornstarch

Equipment

Instructions
 

  • Prepare your vegetables. Chop the onion, celery and carrots. Peel and chop potatoes into roughly 1/2-inch pieces. Drain peas and corn. Mince garlic.
  • To the bowl of a 5-6 quart slow cooker, add prepared vegetables, along with salt, pepper, thyme, oregano, optional red pepper flakes, bay leaves and chicken broth. Cover and allow to cook on high for 4 hours.
  • Remove and discard bay leaves.
  • In a medium bowl or large glass measuring cup, whisk together heavy cream and cornstarch. Pour into the slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.
  • Taste and adjust seasonings as desired.
  • Serve warm.

Notes

Recipe serves roughly 6-12, depending on portion size.
Vegetarian option: substitute with vegetable broth and coconut milk.
An original recipe from Baked by Rachel

Nutrition

Calories: 327kcal, Carbohydrates: 39g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 52mg, Sodium: 1144mg, Potassium: 687mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3053IU, Vitamin C: 21mg, Calcium: 72mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I’d love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Main Course
Cuisine: American
Keywords: Slow cooker

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