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