Crock Pot Cream of Vegetable Soup

Here's what you'll need:
A 3 - 4 Quart Crock Pot

•  1 lb. New Potatoes, diced
• 2 large Carrots, peeled and diced.
• 1 stalk celery, diced
• 1/2 medium Onion, diced
• 1 C finely chopped Fresh Spinach
• 4 C Chicken or Vegetable Broth
• 2 tsp Dried Parsley
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp minced Garlic
• 2 Bay Leaves
• 1 C  Frozen Corn
• 1 C  Frozen Peas
• 1 C  Frozen Green Beans
• 1 C Milk or Cream
• 4 TBS Corn Starch

In the Crock Pot:

Potatoes

Carrots

Celery

Onion

Spinach 

Broth

Parsley

Salt

Garlic

Bay Leaves

Cover and Cook on Low for 6 - 8 Hours.

Potatoes and Carrots should be tender.

Increase Heat to High:

Add:

Corn

Peas

Green Beans

Stir to Combine Well.

In a Small Bowl:

Milk 

Corn Starch

Whisk well.

Add to the Crock Pot.

Stir until well combined.

Cover and Cook on High for 30 to 60 Minutes, until the Vegetables are heated through and the Soup is slightly Thickened.

Season with Additional Salt and Pepper to Taste.

Enjoy! 

Peace in the Kitchen!