Slow Cooker Autumn Root Soup
Every fall I make a batch of this soup called Autumn Root Soup. We look forward to this creamy root vegetable soup and serve it up with some baked chicken. What I love about this soup recipe is that you can bend the recipe – add more, change it up, etc.
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You’ll need the following ingredients:
3 cans chicken broth
1 small leek
1 celery root
1 cup carrots, peeled & sliced – I use baby carrots
1 celery stalk – sliced
1 baking potato
1 cup 1/2 and 1/2
1/4 cup sour cream
Salt and pepper to taste
Dash of white pepper (optional)
Slow Cooker Autumn Root Soup Video
HERE ARE THE INSTRUCTIONS
Place chicken broth, leeks, & carrots into slow cooker.
Cut up your celery root, potato, and celery stalk.
Add to slow cooker. You can add any additional veggies you like – I have added turnips, parsnips, etc.
Cook on low all day (simmer 8 hours or until veggies are tender).
When the veggies are tender – use your immersion blender or regular blender to puree the veggies into the soup.
It should be nice and smooth after blending and if your veggies happen to be a little crunchy still – give them a little more time to cook. They’ll cook faster the smaller they are.
If you prefer a chunky root vegetable soup you can leave some of the root veggies in pieces.
Add your 1/2 & 1/2 and sour cream. You can either blend it or stir it in.
It should look a little something like this when it’s all blended together.
Serve it up in bowls and enjoy! We usually serve it with some baked chicken to add a bit of protein.
Autumn Root Soup FAQ
Depending on the flavour you like there are plenty of veggies to add to your soup. You could add onion, sweet potato, butternut squash, broccoli, etc.
You can substitute a milk alternative like coconut milk. You may need to add a little thickening slurry if you don’t add the sour cream.
If you are a fan of wild rice or barley, both would be a great addition to this soup. You could also top your soup with croutons or add a kick with red pepper flakes. You can experiment with various herbs like bay leaf, thyme leaves, fresh thyme, etc.
Yes. For storage, place any leftover soup in an airtight container in the fridge.
Check out some of my other soup recipes!
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Autumn Root Soup
Ingredients
- 3 cans chicken broth
- 1 small leek
- 1 celery root
- 1 cup carrots peeled & sliced – I use baby carrots
- 1 celery stock – sliced
- 1 baking potato
- 1 cup 1/2 and 1/2
- 1/4 cup sour cream
- Salt and pepper to taste
- Dash of white pepper optional
Instructions
- Cut up your vegetables.
- Place chicken broth, leeks, and veggies into slow cooker.
- Cook on low all day (8 hours or until veggies are tender).
- When the veggies are tender – use your wand blender or regular blender to puree the veggies into the soup.
- It should be nice and smooth after blending and if your veggies happen to be a little crunchy still – give them a little more time to cook. They’ll cook faster the smaller they are.
- Add your 1/2 & 1/2 and sour cream. You can either blend it or stir it in.
- Serve and enjoy! We usually serve it with some baked chicken.
Video
Notes
Oh that soup sounds delicious! I am a soup lover and during the winter I make soup almost every week – sometimes more than once 🙂 Thanks for the recipe!
Thanks Linda, let me know if you give it a try and what “extras” you decide to add 🙂
I love creamy vegetable soups! This looks perfectly executed. Very yummy!
Thank you so much Heather, and I hope you’ll give it a try and tell me what you think 🙂
this soup sounds very filling and makes sense to make in the middle of winter
thanks for sharing
come see us at https://shopannies.blogspot.com
Thank you Angie, and thanks for stopping by 🙂
This sounds like a really good “comfort food” recipe. Perfect for these cold winter days! Thank you for sharing it at Party in Your PJs. I pinned and shared!
Thank you so much Teresa for the pin and share 🙂 I agree, I love soup during the cold winter months. I really love it when it’s easy to make too 😉
This sound wonderful! Thank you for sharing on Whisk It Wednesday Link Party at Carrie’s Home Cooking! I can’t wait to see what you post tomorrow! Cheers~Carrie
Thank you Carrie and I’ll be there 🙂
Whew, took some digging to find the link party this week and my persistence paid off. Thank you so much, Chas, for featuring my farmhouse clock!
You’re most welcome Marie, and thanks for joining the party. I made an announcement a couple weeks back for the sake of Google, I’m changing mine up so not to have duplicate content.
Thank you for hosting! This is what I featured the week of 8-3 to 8-7 on my blog. On Tuesday was Banana Cream Pie with Hazelnut Crust. Wednesday was Apple Crumb Pie. Thursday was Maple Pecan Pie. And winding up this week was my No Bake Chocolate Cream Pie with Oreo Crust. Enjoy!
Thank you so much for joining the party Marilyn!
love soup in the cool weather this sounds awfully appetizing and filling thanks for sharing
come see us at shopannies.blogspot.com
Thank you so much Angie, I’m so glad you think so.
I don’t have a slow cooker, but I still use the Crockpot I got as a wedding present in 1971. It has lasted not only this long but through two marriages. Now that’s staying power. – Margy
Thanks Margy for sharing, and a Crockpot will work great for this recipe too. Love things that last!
Yum, I am pinning this easy recipe. It will be so wonderful to make on a busy day. I think I will get my veggies ready the night before and place in the refrigerator until the next morning.
Pinning!
Have a great day,
Kippi
Thank you so much Kippi and I love that you’re going to get the veggies together the night before, great idea. Thanks for the Pin and I hope you like it.
What a great addition to our linky party! We are so happy to have you!
Thank you so much Meg
Thank you so much for sharing! This sounds delicious!
Thank you so much Ann
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Thank you so much Marilyn, I appreciate it!
This sounds perfect for those cool fall days that are on the way! Thank you for sharing at Party In Your PJ’s.
Thank you so much Ann, it is really delicious and great when you don’t have a lot of time to cook too.