Add the vegetables, salt, bay leaves, thyme, pepper and water to your slow cooker.
Cover and cook on LOW for 6 to 8 hours, or until the vegetables are very tender.
Turn your slow cooker to warm.
With an immersion blender, carefully puree the soup to the desired consistency, as coarse or smooth as you like (You can also do this in a blender or food processor, in batches).
Stir in the cream and adjust the seasonings to taste.
Ladle the hot soup into serving bowls and add a few herbed croutons and sprinkling of chopped fresh dill or parsley, if desired.
Recipe Notes
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)0*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Saint Nicholas Soup Recipe
Amount Per Serving (1 -½ cups)
Calories 116Calories from Fat 10
% Daily Value*
Fat 1.1g2%
Carbohydrates 24.9g8%
Fiber 4.9g20%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.