Slow Cooker Broccoli Spinach and Potato Soup

Ingredients

1 C russet potatoes, peeled and cubed
1 C yellow onion, chopped
2 1/2 C broccoli florets
3 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp black pepper
4 1/2 C chicken broth
5 oz baby spinach
Sour cream, optional
Garlic and herb croutons, optional

Directions

To the bowl of a 5-6 quart slow cooker, add potatoes, onion, broccoli, garlic, salt, pepper and chicken broth. Cook on high for 4 hours, or on low for 8 hours.

When the initial cook time is up, stir in baby spinach and continue cooking for an additional 30 minutes.

Blend soup mixture in batches or use an immersion blender. Puree until smooth.

Serve warm with optional sour cream swirls and croutons.

Soup may be stored in the refrigerator or frozen for later.