Crockpot Vegetable Soup

This Crockpot Vegetable Soup is packed with veggies in a creamy, cheesy base that makes it an instant dinner winner. It checks all the boxes.. easy, healthy, and incredibly delicious!

Course Soup

Cuisine American

Keyword Crockpot Vegetable Soup

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 244kcal

Ingredients

6 medium yukon gold potatoes
4 medium carrots
4 stalks celery
2 cups broccoli florets
1 medium onion
1 tablespoon avocado oil
2 cloves garlic minced
2 cups chicken broth
4 tablespoons butter
1/2 cup all-purpose flour
3 tablespoons mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
2 cups sharp cheddar cheese grated

Instructions

Prepare you veggies: Peel and chop potatoes and carrots, chop celery and broccoli (can do a combination of broccoli and cauliflower), and dice the onion.
Heat the avocado oil in a large saute pan over medium heat. Add the onions and garlic; cook for about 5 minutes or until the onion is translucent and begins to soften.
Put the sautéed onions into crockpot along with all your chopped vegetables. Add chicken broth and cook on low for 6-7 hours or until vegetables are soft.
About 30 minutes before serving, prepare sauce: Melt butter in a saucepan. Add flour, mustard, salt, and pepper; stir until combined. Slowly stir in milk and cook on medium heat until thickened. It will look very thick and chunky! Keep whisking, it will come together.
Add sauce to the crock pot along with the grated cheese. Stir until cheese is melted and the soup is creamy. Serve with artisan or sourdough bread. Enjoy!

Nutrition