Slow Cooker Cream of Winter Vegetable Soup

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


  • 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
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1¼ cups crème fraîche


  • Coat the inside of the crock of the slow cooker with the butter. Slice the white parts of the leeks and about an inch of the green parts into ½-inch thick slices; rinse well and drain. Add to the slow cooker along with the onion, carrots, potatoes, and turnips. Pour the boiling water over the vegetables. Cover and cook on low for 8 hours or until all the vegetables are tender.
  • Use an immersion blender to purée the soup. Taste for seasoning and add salt and pepper if desired. Stir in the crème fraîche; cover and cook on low for 15 minutes, or until the soup is brought back to temperature.