There are two kinds of crockpot recipes. There is the kind where you set it and you have something yummy eight hours later when you get home from work. Then there is the kind that you fool with here and there over four hours but time isn’t particularly critical. This is the second kind. And, frankly, a slow cooker probably isn’t critical either.
I have been in a mood lately for dishes that use Herbes de Provence. So when I ran across a crockpot recipe that used them, I decided on the spot that I had to try it. You don’t often get to use a French accent when you use your crockpot. How fun, right?
So…this is a cream soup with a ton of veggies and you can change them up at your whim. Frozen and hard fresh veggies go in at the start with broth and the herbs, and the softer, quick cooking and canned varieties going in halfway through. Then you add a little cornstarch to thicken it up and then you eat. It takes about 4 hours start to finish, on low. So it is a low effort affair, but there are some steps along the way.
I actually found a version of this recipe in the July issue of Family Circle. Mine is different in that I used low sodium chicken broth instead of vegetable broth, and a lot more of it. I also used several additional types of vegetables.