Autumn Root Soup
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.
Servings 6
Calories 135kcal
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
You can add any additional veggies you like – I have added turnips, parsnips, etc.
Can substitute vegetable broth for the chicken broth.