That looks like the ultimate bowl of comfort—a vibrant, chunky Garden Vegetable and Potato Soup. The clear, golden broth loaded with perfectly cut carrots, celery, and tender potatoes is classic, rustic, and incredibly cozy.
If you’re looking to recreate this exact look and taste, here is a foolproof recipe optimized for either a slow cooker or the stovetop.
Slow-Cooker Garden Vegetable & Potato Soup
Prep time: 15 mins | Cook time: 4-6 hours (Low) or 2 hours (Stovetop)
Ingredients
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The Veggie Base:
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3 medium Russet or Yukon Gold potatoes, peeled and cubed into bite-sized chunks
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3 medium carrots, sliced into thick rounds
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3 celery ribs, chopped
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1 medium yellow onion, diced
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3 cloves garlic, minced
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The Liquid & Aromatics:
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6 cups low-sodium vegetable or chicken broth
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1 bay leaf
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1 tsp dried Italian seasoning (or a mix of thyme and oregano)
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Salt and freshly cracked black pepper to taste
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A pinch of red pepper flakes (optional, for a tiny kick)
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The Fresh Finish:
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Fresh flat-leaf parsley, finely chopped (for that perfect green garnish)
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A squeeze of fresh lemon juice (right before serving to brighten the flavors)
