Slow Cooker Cream of Winter Vegetable Soup

Name: Slow Cooker Cream of Winter Vegetable Soup
Total time: 515 min
Ingredients: 2 Tbsp. butter; 4 leeks; 1 large yellow onion, peeled and diced; 4 medium carrots, peeled and sliced; 4 medium potatoes, peeled and diced; 2 large turnips, peeled and diced; 6 cups boiling water; 1⁄4 tsp. salt; 1⁄4 tsp. freshly ground black pepper; 1 1⁄4 cups crème fraîche

Shop Ingredients

Serve this soup with a tossed salad, smoked sausage, and French or artisan whole-grain bread.

Serves: 6Hands-on: 20 minutesTotal: 8 hours 35 minutesDifficulty: Easy

Serves: 6

Ingredients

2 Tbsp. butter
4 leeks
1 large yellow onion, peeled and diced
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and diced
2 large turnips, peeled and diced
6 cups boiling water
1⁄4 tsp. salt
1⁄4 tsp. freshly ground black pepper
1 1⁄4 cups crème fraîche

Directions

Step 1
Coat the inside of the crock of a slow cooker with butter. Slice the white parts of leeks and about an inch of the green parts into 1⁄2-inch slices; rinse well and drain. Add to the slow cooker along with onion, carrots, potatoes, and turnips. Pour boiling water over vegetables. Cover and cook on low for 8 hours or until all vegetables are tender.
Step 2
Use an immersion blender to purée the soup. Season with salt and pepper. Stir in crème fraîche; cover and cook on low for 15 minutes, or until the soup is brought back to temperature.