Slow Cooker Potato Soup

Name: Slow Cooker Potato Soup
Prep time: 10 min
Total time: 3 h 10 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 lb. russet potatoes, peeled and cut into 1/2-inch pieces; 3 celery stalks, sliced; 3 carrots, chopped; 1 large leek, white and light green parts only, halved and thinly sliced; 2 cloves garlic, chopped; 2 sprigs thyme; 6 c. vegetable stock; 1 tsp. fennel seed; Kosher salt and freshly ground black pepper; 1 (5-ounce) package baby spinach; 1/4 c. fresh chopped herbs, such as parsley, dill, tarragon, or basil; 2 tbsp. fresh lemon juice

This inexpensive, hearty soup will warm you you up!

By Charlyne MattoxPublished: Oct 16, 2023

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IAN PALMER for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

3 hrs 10 mins

One of the things we love most about this hearty, filling weeknight soup is just how good it makes you feel. It's a great hands-off dinner that you can whip up on a weeknight and feel good eating leftovers the next day for lunch.

Serve it with a big slice of your favorite crusty bread.

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Ingredients

1 1/2 lb. russet potatoes, peeled and cut into 1/2-inch pieces
3 celery stalks, sliced
3 carrots, chopped
1 large leek, white and light green parts only, halved and thinly sliced
2 cloves garlic, chopped
2 sprigs thyme
6 cups vegetable stock
1 tsp. fennel seed
Kosher salt and freshly ground black pepper
1 (5-ounce) package baby spinach
1/4 cup fresh chopped herbs, such as parsley, dill, tarragon, or basil
2 Tbsp. fresh lemon juice

Directions

1. Step 1Combine potatoes, celery, carrots, leek, garlic, thyme, stock, and fennel seed in the bowl of a 5 to 7 quart slow cooker. Season with salt and pepper. Cook until vegetables are tender, 2 to 3 hours on high and 4 to 6 hours on low. Stir in spinach, herbs, and lemon juice. Season with salt and pepper.

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