Slow Cooker Vegetable Pot Pie Soup
Ingredients
3/4 C yellow onion, chopped
3/4 C celery, chopped
3/4 C carrots, chopped
4 1/2 C russet potatoes, peeled and chopped
7 oz peas, drained
15 oz corn, drained
4 cloves garlic, minced
2 1/2 tsp salt
1 1/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/8 tsp red pepper flakes, optional
2 bay leaves
3 1/2 C chicken broth, or vegetable broth
1 1/2 C heavy cream
4 Tbsp cornstarch
Directions
Prepare your vegetables. Chop the onion, celery and carrots. Peel and chop potatoes into roughly 1/2-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker, add prepared vegetables, along with salt, pepper, thyme, oregano, optional red pepper flakes, bay leaves and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaves.
In a medium bowl or large glass measuring cup, whisk together heavy cream and cornstarch. Pour into the slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.
Taste and adjust seasonings as desired.
Serve warm.
