Crockpot Cream of Carrot Soup Recipe

Name: Crockpot Cream of Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Diced; 2 stalks Celery, Diced; 1 whole Potato, Diced; 8 whole Carrots, Sliced; 1- 1/2 quart Low-sodium Chicken Broth Or Stock; 1 whole Bay Leaf; Salt And Pepper, to taste; 4 dashes Tabasco (or Other Hot Sauce); 1/2 pints Heavy Cream; 1 teaspoon Parsley

Servings: persons

1 whole Onion, Diced
2 stalks Celery, Diced
1 whole Potato, Diced
8 whole Carrots, Sliced
1- 1/2 quart Low-sodium Chicken Broth Or Stock
1 whole Bay Leaf
Salt And Pepper, to taste
4 dashes Tabasco (or Other Hot Sauce)
1/2 pints Heavy Cream
1 teaspoon Parsley

1
Add all ingredients (except heavy cream and parsley) to a slow cooker.
2
Cook on low setting for 6-8 hours or until vegetables are tender.
3
Remove bay leaf.
4
Using an immersion blender, puree the vegetables.
5
(You may also puree in batches using a standard blender.)
6
Turn the heat up to high and stir in heavy cream and parsley.
7
Check seasoning and adjust to taste.
8
Cook for an additional 15 minutes to allow heavy cream to heat thoroughly.
9
Garnish with additional parsley.
10
Serve with crackers.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Onion, Diced, 2 stalks Celery, Diced, 1 whole Potato, Diced, 8 whole Carrots, Sliced, and more.

Yes, Crockpot Cream of Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Cream of Carrot Soup

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