KISS Slow Cooker Celery and Potato Soup
Servings: 8
Equipment
- 6 quart slow cooker*
- Immersion blender
Ingredients
- 1 1/2 packages Dandy prechopped/prewashed celery (or 1 1/2 bunches of celery, ends trimmed) chopped into 1/4 inch slices (final celery yield should be about 1 1/2 pounds or 5 cups)
- 1 1/2 lbs small white potatoes, unpeeled, chopped
- 1 medium turnip, peeled and chopped
- 1 large yellow onion, chopped
- 2 1/2 tbsp jarred, minced garlic
- 6 cups chicken stock (substitute vegetable stock if vegetarian or vegan)
- 1 tbsp dried parsley
- 2 1/2 tsp dried thyme
- 1/2 tsp black pepper
Optional toppings/mixins
- Plain unsweetened coconut milk yogurt
- Croutons
- Cheese
- Bacon
- Chives
Instructions
- Chop the celery, potatoes, turnip and onion into ~1/2 inch pieces, as close to equally sized as possible so they’ll cook evenly.
- Line 6 quart slow cooker* with plastic liner, if desired. Place chopped vegetables, garlic and spices into slow cooker.
- Pour in the stock and stir the ingredients.
- Cook on low for about 6 hours or until vegetables are no longer al-dente.
- Turn off slow cooker. Using an immersion blender, blend for 3-5 minutes until well blended and no longer chunky. If you don’t have an immersion blender, you can transfer the cooked vegetables and liquid to a high-speed blender and blend in batches. Make sure soup has slightly cooled so you don’t burn yourself when transferring the soup or blending.
- Ladle soup in serving bowls and add toppings if desired. I highly recommend mixing in about 2-3 tsp of plain unsweetened coconut milk yogurt for a slightly creamier soup that is still dairy-free!
Notes
*You need a 6 quart slow-cooker for this recipe. If you have a smaller one, I would suggest cutting the recipe in half!
Like most soups, this soup tastes EVEN better the next day and the day after that :). I intentionally created this large batch of soup so there would be plenty of leftovers!