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Veggie Potato Soup

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
  • Total Time
    Prep: 20 min. Cook: 5-1/2 hours
  • Makes
    11 servings (2-3/4 quarts)

Ingredients

  • 3 cans (14-1/2 ounces each) vegetable broth
  • 6 medium potatoes, cubed
  • 1 medium carrot, thinly sliced
  • 1 large leek (white portion only), chopped
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 cup frozen peas, thawed

Directions

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
  • In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts
1 cup: 207 calories, 8g fat (5g saturated fat), 27mg cholesterol, 661mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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