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
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