14 Dump-and-Go Slow Cooker Soups Designed for Busy Family Schedules

Busy weeknights often leave little time for cooking from scratch. These dump and go slow cooker soups keep prep to a minimum so you can get dinner started fast. Each recipe uses basic ingredients and requires just a few minutes to load the pot. You can set it in the morning and have a warm meal ready by evening. Here are 14 ideas that fit into real family schedules.

Helpful Tips Before You Start

These soups work best when you keep a few routines in place.

Use frozen produce

Frozen vegetables and pre-cooked beans cut chopping time and still hold up in the slow cooker.

Season after cooking

Taste the soup at the end and add salt, pepper, or herbs then. Long cooking can dull flavors.

Label freezer bags

Write the recipe name, date, and any extra liquid needed on each bag before you freeze it.

Start on low when possible

Most dump-and-go soups turn out better on low for six to eight hours rather than the high setting.

Creamy Chicken Wild Rice Soup

This creamy chicken wild rice soup is a true set-it-and-forget-it meal. Everything goes into the slow cooker at once, so you can walk away and come back to a warm, filling dinner that suits hectic evenings.

The finished soup has tender shreds of chicken, chewy wild rice, and a light creamy broth that coats each spoonful without feeling heavy. It is mild enough for kids yet satisfying for adults.

Creamy Chicken Wild Rice Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• ¾ cup uncooked wild rice
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 2 carrots, diced
• 2 celery ribs, diced
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup half-and-half

Instructions

 

• Add the chicken breasts, wild rice, chicken broth, cream of chicken soup, carrots, celery, onion, garlic powder, parsley, salt, and pepper to the slow cooker.
• Stir everything together until the soup and broth are evenly combined.
• Cover and cook on low for 6 to 7 hours, until the chicken is cooked through and the rice is tender.
• Remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded meat to the pot.
• Stir in the half-and-half until the broth turns creamy and smooth.

Notes

Stir the half-and-half in right before serving so the soup stays smooth. Leftovers thicken as they sit, so add a splash of broth or water when reheating. Frozen diced carrots and celery work in place of fresh with no extra prep.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Hearty Beef Barley Vegetable Soup

This soup brings together tender beef, chewy barley, and plenty of vegetables in one pot. It is a reliable choice for busy evenings when you want something filling without extra steps. The barley thickens the broth slightly and gives the soup a comforting, stew-like texture.

The flavor is savory and straightforward, with herbs rounding out the beef and tomato base. It works well for family dinners or packing lunches the next day.

Hearty Beef Barley Vegetable Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 lb beef stew meat
• ½ cup pearl barley
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 1 (14 oz) can diced tomatoes, undrained
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

 

• Place the beef stew meat, pearl barley, sliced carrots, sliced celery, diced onion, diced tomatoes with their juice, beef broth, minced garlic, and dried thyme in the slow cooker.
• Stir the ingredients together until evenly combined.
• Season with salt and black pepper.
• Cover and cook on low for 8 hours until the beef is tender and the barley is cooked through.
• Stir once more before serving.

Notes

If the barley absorbs more liquid than expected during cooking, add an extra cup of warm broth and stir before serving. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of water to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Italian Sausage Kale and White Bean Soup

This soup combines savory Italian sausage with creamy white beans and fresh kale for a filling meal that requires almost no hands-on time. It works well on busy evenings when you want a warm, homemade dinner waiting at the end of the day.

The broth takes on gentle herb flavor from the sausage and seasoning while the beans thicken it slightly. Kale softens just enough to blend into each spoonful without losing all its texture.

Italian Sausage Kale and White Bean Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound Italian sausage, casings removed
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch kale, stems removed and leaves chopped
• Grated Parmesan cheese, for serving

Instructions

 

• Place the Italian sausage, chicken broth, white beans, onion, garlic, Italian seasoning, salt, and pepper into the slow cooker. Break the sausage into small pieces with a spoon as you stir everything together.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sausage is fully cooked.
• Stir in the chopped kale, cover again, and cook for 20 to 30 more minutes until the kale wilts.
• Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only at the end so it stays bright green and keeps a little bite instead of turning soft. If the soup tastes mild after cooking, a pinch more salt or a shake of red pepper flakes can sharpen the flavors without changing the base recipe. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker

Spicy Chicken Tortilla Soup

This soup brings bold flavor to busy weeknights without extra steps. The slow cooker handles everything while you focus on the rest of your day. Chicken simmers with beans, corn, and tomatoes in a spiced broth that turns out hearty and warming.

It finishes with a bit of crunch from tortilla chips on top. The heat level stays adjustable but noticeable, making it a reliable choice when schedules get tight.

Spicy Chicken Tortilla Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies
• 4 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Tortilla chips, for serving
• Shredded cheddar cheese, for serving

Instructions

 

• Place the chicken breasts in the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth.
• Sprinkle in the chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Stir gently to combine the spices with the liquid.
• Cover and cook on low for 6 to 8 hours until the chicken is tender and shreds easily.
• Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix everything together.
• Ladle the soup into bowls and top with tortilla chips and shredded cheddar cheese before serving.

Notes

Taste the broth near the end of cooking and add a pinch more cayenne if you want extra heat. The tortilla chips soften quickly once added, so serve them on the side so everyone can add their own crunch. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Vegetarian Lentil and Sweet Potato Soup

This soup comes together with almost no hands-on time, making it a reliable choice for packed weekdays. The sweet potatoes soften and release their natural sweetness while the lentils turn tender in the broth, giving the soup a thick, hearty texture that feels filling without any meat.

It suits family dinners or make-ahead lunches because the flavors hold up well after reheating. A simple mix of cumin and smoked paprika keeps the taste warm and savory.

Vegetarian Lentil and Sweet Potato Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for serving

Instructions

 

• Place the rinsed lentils, sweet potato pieces, diced onion, and sliced carrots into the slow cooker.
• Add the vegetable broth, diced tomatoes with their juice, and minced garlic.
• Sprinkle in the cumin, smoked paprika, thyme, salt, and black pepper.
• Stir everything once to combine, then cover and cook on low for 7 to 8 hours or on high for 4 hours.
• Taste and adjust salt or pepper if needed. Ladle into bowls and top each serving with a sprinkle of fresh parsley.

Notes

If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. The parsley adds a fresh note that balances the earthy lentils, but dried thyme can be swapped for oregano if that is what you have on hand. Leftovers keep in the fridge for three days and freeze well for up to two months.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Thai Coconut Curry Chicken Soup

This soup brings creamy coconut broth and gentle curry flavor to the table with almost no hands-on work. It fits busy evenings when you want a warm, filling meal that still feels a little different from standard slow cooker fare.

The texture stays light thanks to tender shredded chicken and soft vegetables, while the coconut milk keeps everything rich without being heavy. Families can ladle it over rice or enjoy it as is.

Thai Coconut Curry Chicken Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 1 (14-ounce) can full-fat coconut milk
• 3 cups chicken broth
• 3 tablespoons red curry paste
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro, for serving

Instructions

 

• Place the chicken thighs, coconut milk, chicken broth, red curry paste, carrots, red bell pepper, onion, garlic, ginger, soy sauce, and brown sugar into the slow cooker.
• Stir gently to combine the curry paste with the liquids.
• Cover and cook on low for 6 to 7 hours, until the chicken is tender enough to shred.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• Stir in the lime juice, then ladle the soup into bowls and top with fresh cilantro.

Notes

If your curry paste is very spicy, start with two tablespoons and taste before serving. Leftovers thicken in the fridge, so add a splash of broth or water when reheating to loosen the broth again.

Course: Soup
Cuisine: Thai
Equipment: Slow Cooker

Split Pea and Ham Soup

This split pea and ham soup fits right into hectic weeknights. You add everything to the slow cooker in the morning and come home to a ready meal that needs almost no extra work.

The peas soften into a thick broth while the ham adds a savory, smoky note. Carrots and celery give it a simple vegetable base that feels filling without much effort.

Split Pea and Ham Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 1/2 cups dried green split peas, rinsed
• 8 ounces diced ham
• 4 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 1 celery stalk, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste

Instructions

 

• Place the rinsed split peas, diced ham, chicken broth, chopped onion, sliced carrots, sliced celery, minced garlic, dried thyme, and bay leaf into the slow cooker.
• Stir the ingredients once to distribute them evenly.
• Cover and cook on low for 8 hours or on high for 4 hours until the peas are soft and the soup has thickened.
• Remove the bay leaf and discard it.
• Taste the soup and add salt and black pepper as needed before serving.

Notes

The soup thickens more as it sits, so stir in a little extra broth when reheating leftovers to loosen the texture. Use leftover holiday ham if you have it on hand, and skip extra salt at the end if your ham is already salty.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Broccoli Cheddar Soup

This broccoli cheddar soup is a weeknight lifesaver for families who need dinner ready with almost no hands-on time. Just add everything to the slow cooker in the morning and come home to a warm, creamy bowl that pleases both kids and adults. It is thick enough to feel hearty yet simple enough to pair with bread or a sandwich.

The flavor is mild and cheesy with tender broccoli throughout. The slow cooker does all the work of blending the broth and vegetables into a comforting base before the cheese melts in at the end.

Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups

Ingredients

  

• 4 cups frozen broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup shredded carrots
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup heavy cream

Instructions

 

• Place the frozen broccoli florets, diced onion, minced garlic, chicken broth, shredded carrots, salt, and black pepper into the slow cooker.
• Stir once to combine, then cover and cook on low for 6 hours or on high for 3 hours until the broccoli is very tender.
• Turn the slow cooker to warm. Stir in the shredded cheddar cheese a handful at a time until fully melted.
• Pour in the heavy cream and stir until the soup is smooth and creamy. Serve right away.

Notes

Add the cheese and cream only after the soup has finished cooking so the dairy stays smooth and does not separate. If the soup seems too thick after stirring in the cheese, add a splash more broth. Leftovers reheat gently on the stovetop or in the microwave with a little extra cream to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Measuring Cups

Turkey and Brown Rice Soup

This turkey and brown rice soup works well for families who need a filling meal with little hands-on time. You add everything to the slow cooker in the morning, and it cooks into a savory broth with tender meat and chewy grains. The vegetables stay soft but not mushy, and the overall flavor stays mild enough for kids.

Turkey and Brown Rice Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound ground turkey
• 1 cup uncooked brown rice
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the ground turkey, brown rice, chicken broth, diced tomatoes, onion, carrots, celery, garlic, thyme, salt, and pepper into the slow cooker.
• Stir the ingredients until the turkey is broken up and everything is evenly mixed.
• Cover the slow cooker and cook on low for 6 to 8 hours, until the rice is tender and the turkey is fully cooked.
• Stir the soup once more before ladling it into bowls.

Notes

If the soup thickens too much after sitting, stir in an extra splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors have settled.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Butternut Squash Apple Bisque

This soup brings together sweet butternut squash and tart apples for a creamy bowl that feels special without extra work. It fits busy weeknights when you want something warm and filling that the whole family will enjoy. The result is smooth with a gentle spice note that tastes like early fall.

Butternut Squash Apple Bisque

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Blender

Ingredients

  

• 4 cups cubed butternut squash
• 2 medium apples, peeled and chopped
• 1 small onion, diced
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

Instructions

 

• Add the butternut squash, apples, onion, vegetable broth, cinnamon, nutmeg, salt, and black pepper to the slow cooker.
• Stir once to combine everything evenly.
• Cover and cook on low for 6 to 7 hours until the squash is very soft.
• Turn off the slow cooker and let the mixture cool for 10 minutes.
• Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
• Stir in the heavy cream until fully combined.

Notes

If the soup tastes too sweet from the apples, add an extra pinch of salt before serving. For a lighter version, swap the heavy cream for coconut milk. Leftovers thicken in the fridge, so stir in a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Blender

Mexican Black Bean and Corn Soup

This soup works well for busy evenings because you can add everything to the slow cooker in the morning and come home to a ready meal. It combines hearty black beans and sweet corn with classic Mexican spices for a filling bowl that feels comforting without much effort.

The texture stays chunky with tender beans and corn in a lightly spiced broth. Families enjoy it as a simple main that pairs easily with whatever bread or chips they have on hand.

Mexican Black Bean and Corn Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for serving)

Instructions

 

• Place the black beans, corn, diced tomatoes with green chilies, onion, garlic, vegetable broth, cumin, chili powder, oregano, salt, and pepper into the slow cooker.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Stir in the lime juice right before serving.
• Ladle the soup into bowls and top with chopped cilantro.

Notes

Add the lime juice only at the end so the broth keeps its fresh taste. If the soup seems too thin after cooking, mash a few beans against the side of the pot and stir them back in to thicken it naturally. Leftovers store well in the fridge for three days and reheat smoothly on the stove.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker

Classic Chicken Noodle Soup

This slow cooker version of classic chicken noodle soup comes together with almost no effort. Just add the ingredients to the pot in the morning and let it simmer while you handle the rest of your day. The result is a light yet satisfying broth with tender chicken, soft vegetables, and noodles that soak up the flavors.

It works well on busy weekdays when you need a reliable dinner that everyone will eat. The taste is familiar and comforting, with a clear chicken broth and simple herbs that do not overpower the dish.

Classic Chicken Noodle Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small yellow onion, diced
• 4 cups chicken broth
• 2 cups water
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper on top of the chicken.
• Pour in the chicken broth and water.
• Cover and cook on low for 6 hours.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• Add the egg noodles and cook for 20 more minutes on high until the noodles are tender.
• Stir in the fresh parsley just before serving.

Notes

Add the noodles only in the final 20 minutes so they stay firm instead of turning mushy. If you prefer a thicker broth, mash a few of the cooked carrots against the side of the pot before adding the noodles. Leftovers reheat well with a splash of extra broth to loosen the noodles.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Minestrone Soup with Pasta

This slow cooker minestrone brings together beans, vegetables, and pasta in one pot. It works well for weeknights when you need a filling meal without extra steps. The broth turns light and savory while the vegetables stay tender and the pasta adds a soft bite.

The recipe keeps things simple with mostly canned and fresh items that go straight into the slow cooker. It delivers a classic vegetable soup taste that feels familiar and comforting for the whole family.

Minestrone Soup with Pasta

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 2 teaspoons Italian seasoning
• 1 cup dry small pasta such as ditalini
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Add the vegetable broth, diced tomatoes, kidney beans, cannellini beans, carrots, celery, onion, and Italian seasoning to the slow cooker. Stir once to combine.
• Cover and cook on low for 6 hours.
• Stir in the dry pasta, cover again, and cook for 30 more minutes until the pasta is tender.
• Taste and add salt and black pepper as needed.
• Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Add the pasta only in the final 30 minutes so it stays firm instead of turning mushy. If you prefer a thicker soup, mash a few beans against the side of the pot before stirring in the pasta. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker

Creamy Potato and Leek Soup

This creamy potato and leek soup comes together with almost no effort. It fits busy evenings when you want a warm bowl ready by dinnertime without extra steps.

The finished soup is smooth and mild, with the gentle flavor of leeks balanced by tender potatoes. Heavy cream stirred in at the end gives it a rich finish the whole family enjoys.

Creamy Potato and Leek Soup

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Course Soup

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 4 medium russet potatoes, peeled and cubed
• 3 leeks, white and light green parts only, sliced thin
• 4 cups vegetable broth
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

 

• Place the cubed potatoes, sliced leeks, vegetable broth, minced garlic, thyme, salt, and pepper into the slow cooker.
• Stir once to combine everything evenly.
• Cover and cook on low for 7 hours until the potatoes are very soft.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth.
• Stir in the heavy cream until fully mixed.
• Ladle into bowls and top each serving with chopped chives.

Notes

Clean leeks well under running water since grit often hides between layers. Add the cream only after blending so it stays smooth and does not separate. Leftovers reheat gently on the stovetop over low heat with a splash of broth if the texture thickens too much.

Course: Soup
Cuisine: French
Equipment: Slow Cooker, Immersion Blender