Slow Cooker Autumn Root Soup

Slow Cooker Autumn Root Soup
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Every fall I make this soup called Autumn Root Soup.  We look forward to this creamy vegetable soup and serve it up with some baked chicken.  What I love about this recipe is that you can bend the recipe – add more, change it up, etc.

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 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)

Place chicken broth, leeks, & carrots into slow cooker.

Cut up your celery root, potato, and celery stock.

Add to slow cooker.  You can add any additional veggies you like – I have added turnips, parsnips, etc.

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.

It should look a little something like this when it’s all blended together.

Serve and enjoy!  We usually serve it with some baked chicken.

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