Crockpot Veggie Pot Pie Soup

Crockpot Veggie Pot Pie Soup

Ingredients

2 tablespoons unsalted butter (or olive oil)

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 medium potatoes, diced

2 cups broccoli florets

1 cup frozen peas

1 cup corn kernels (fresh or frozen)

4 cups vegetable broth

1 cup whole milk (or half-and-half)

½ cup heavy cream (optional)

2 tablespoons all-purpose flour

1 teaspoon dried thyme

½ teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Flavor Base

In a medium skillet over medium heat, melt the butter or warm the olive oil.

Add the diced onion and minced garlic, sautéing for 3–4 minutes until fragrant and translucent.

This step builds a rich foundation of flavor for the soup.

Combine in the Crockpot

Transfer the sautéed onion and garlic into your crockpot.

Add the diced carrots, potatoes, broccoli florets, peas, and corn, spreading them evenly.

Add Broth and Seasonings

Pour in the vegetable broth and stir gently to combine.

Season with dried thyme, dried rosemary, salt, and pepper.

These herbs give the soup its cozy, pot-pie aroma.

Create the Creamy Base

In a small bowl, whisk together the flour, milk (or half-and-half), and heavy cream (if using) until smooth.

Pour this mixture into the crockpot, stirring well to blend everything evenly.

Slow Cook to Perfection

Cover the crockpot and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the soup has thickened into a creamy, velvety consistency.

Serve and Enjoy

Give the soup a gentle stir before serving.

Taste and adjust seasoning as needed.

Ladle into bowls and garnish with fresh parsley for a bright finishing touch.

Enjoy this warm, creamy Veggie Pot Pie Soup — a comforting bowl of homemade goodness that captures all the cozy flavors of a classic pot pie.