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Slow Cooker Broccoli Spinach and Potato Soup

Easy creamy slow cooker broccoli, spinach and potato soup. A perfect dinner any day of the week and a fun addition to St. Patrick's Day plans!
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 4 plus


  • 1 C russet potatoes peeled and cubed
  • 1 C yellow onion chopped
  • 2 1/2 C broccoli florets
  • 3 cloves garlic minced
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 1/2 C chicken broth*
  • 5 oz baby spinach
  • Sour cream optional
  • Garlic and herb croutons optional


  • To the bowl of a 5-6 quart slow cooker, add potatoes, onion, broccoli, garlic, salt, pepper and chicken broth. Cook on high for 4 hours, or on low for 8 hours. 
  • When the initial cook time is up, stir in baby spinach and continue cooking for an additional 30 minutes. 
  • Blend soup mixture in batches or use an immersion blender. Puree until smooth. 
  • Serve warm with optional sour cream swirls and croutons. 
  • Soup may be stored in the refrigerator or frozen for later. 


Recipe serves roughly 4-6.
*Vegetable broth may be substituted for chicken broth.
An original recipe from Baked by Rachel