Description
A comforting slow cooker soup filled with vibrant vegetables and flavorful herbs, perfect for hectic family dinners.
Ingredients
Scale
- 2 tbsp olive oil
- 2 yellow onions, chopped
- 2 leeks, white part only, chopped (~1 cup)
- 3 garlic cloves, minced
- 8 oz brown mushrooms, chopped
- 3 cups peeled and cubed potatoes (~10 oz)
- 1 tsp salt
- Pinch of black pepper
- 5 cups broth
- ½ cup dry white wine (optional)
- 1 sprig of fresh thyme, chopped
- 1 sprig of fresh parsley, chopped
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
- 1 cup grated Parmesan (or nutritional yeast for a vegan option)
- ½ cup heavy cream (or plant-based cooking cream)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté chopped onions and leeks until softened, about 3-5 minutes.
- Add mushrooms, minced garlic, salt, and pepper; cook until golden brown, about 5 minutes.
- Add diced potatoes, broth, and white wine (if using), along with all fresh herbs, and stir.
- Bring to a simmer and cook covered for 15-20 minutes until potatoes are tender.
- Remove herbs from the soup.
- Stir in grated Parmesan and heavy cream (if using) until melted.
- Taste and adjust seasoning as necessary.
- Blend soup to desired consistency using a stick blender or regular blender in batches.
- Serve hot, garnished with additional Parmesan and fresh herbs.
Notes
Optional: add a splash of broth when reheating if the soup is too thick. Use dried herbs in a pinch at about one-third the quantity of fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg