Crock Pot Potato Vegetable Soup
Nutritious, delicious, and oh so easy to make! Our Crock Pot Potato Vegetable Soup is a light, bright, healthy dinner that’s perfect to warm up with!
You’ll also love our White Bean Kale Potato Soup!
Ahh the trusty Crock Pot. Truly, one of dinner’s biggest helpers. We love an easy breezy Crock Pot meal and with the craziness of the school year upon us, it was time to add a new delicious and nutritious soup to our busy weeknight dinner menu. Enter, our Crock Pot Potato Vegetable Soup! So healthy, so flavorful, and so simple to make and have ready for whenever you need to quickly get something on the table.
Ingredients Needed
- Potatoes – We love petite golden potatoes for this recipe, but Russets or really any other potato you like are great, too.
- Aromatics – Onions, garlic, and celery create a delicious, flavorful, savory base!
- Vegetables – In addition to the onions and celery, we love carrots and corn, but you can add any veggie you’d like or have on hand. It’s a great way to use up what you have in the fridge!
- Herbs – Parsley, thyme, and oregano all complement the flavors in this easy Crock Pot soup!
- Spices – Celery salt, ground mustard, salt, and pepper.
- Soy Sauce – This adds just the right amount of umami depth to the broth.
- Stock – Vegetable Stock to keep this healthy soup vegetarian, or chicken stock of course is also delicious.
- Lemon Juice – Just the right amount to add a little acidity to round it all out.
Easy to Make
Saute Aromatics
While not required, this is highly recommended because sauteeing the onion, garlic, and celery in oil and toasting some of the herbs will add so much flavor and depth!
Sauteeing Aromatics
While this means that this soup isn’t exactly a “dump and go” soup, trust me, this simple couple of minutes added step will make a huge difference in flavor. Sauteing the onion, celery, garlic with the herbs first enhances flavor because the heat will bring out the onions sweetness and and create a greater depth of flavor.
Slow Cook
Now, the beautiful ease of any Crock Pot recipe, just dump and go!
About 10 minutes before you’re ready to serve, add the spinach and the lemon.
And Crock Pot Potato Vegetable Soup, done!
Recipe Tips
This is a great soup to customize! The carrots and corn can be replaced with some bell peppers, squash, or peas and the spinach with some kale. It’s a great way to put to use some produce in your fridge that needs to be used or some frozen vegetables.
Be sure to chop your veggies and potatoes all in evenly sized peices to ensure even cooking.
This is a great soup to make ahead and store in the freezer because it freezes beautifullly.
So nutritious, delicious, and flavorful! It’s a healthy bowl ready for a finish with some cheese or a crusty bread, soft roll, or crackers!
Serve It With
- Easy Crusty French Baguette
- Easy Homemade Dinner Rolls
- Homemade Hawaiian Rolls
- No Knead Rosemary Garlic Bread
- Dan’s Como Bread
- Saltines From Scratch
You’ll Also Love
- Crock Pot Taco Soup
- Spicy Lentil Pepper Soup
- Homemade Vegetarian Chili
- Easy Lentil Soup
- White Bean Kale Potato Soup
- Crock Pot Chicken Pho
- Chickpea Kale Curry Soup
- Roasted Butternut Squash Soup
- Crock Pot Broccoli Cheddar Soup
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Crock Pot Potato Vegetable Soup
Ingredients
- 1 lb potatoes 1 – 2 inch cubed
- 2 teaspoons olive oil
- 1 cup celery chopped
- 1 cup onion minced
- 4 cloves garlic
- 1 cup carrots chopped
- 1 1/2 cups corn
- 2 cups spinach packed, 2.5 oz
- 3/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon black ground pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 1 tablespoon soy sauce
- 2 teaspoons lemon juice
- 6 cups vegetable stock
Instructions
- Prep Herbs: In a small bowl, add the thyme, oregano, and parsley and mix.
- Saute Aromatics: Heat a small saute pan over medium heat and add olive oil. Add onion and celery and teaspoon of salt and saute for 2 minutes. Add garlic and 2 teaspoons of the spice mixture and saute for another minute, stirring often.
- Slow Cook: Add sauteed onions and celery to the crock pot. Then add potatoes, carrots, and corn, remaining thyme, oregano, parsley, salt, plus the ground mustard, celery salt, black pepper, and soy sauce. Add the stock. Slow cook on high for 3-4 hrs or low for 5-6 hrs.
- Finish: In the final 10 minutes, add the spinach and lemon juice.
- Serve and Enjoy: Serve with your favorite crusty bread or soft rolls!
