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!
Servings 12
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!
