Rustic Slow-Cooker French Peasant Soup

Ingredients (~6 servings)

• 4 1/2 medium red potatoes, peeled & diced
• 6 large carrots, peeled & diced
• 1 1/2 medium fennel bulbs, roughly chopped (reserve fronds for garnish)
• 6 cups (48-oz) low-sodium chicken broth (or vegetable broth)
• 2 1/4 tsp Herbes de Provence
• 2 1/4 tsp Fleur de Sel (or sea salt)
• 1 1/2 Tbsp balsamic vinegar
• 1 1/2 tsp dried minced onion
• 3/4 tsp black pepper
• Heaping 1/4 tsp crushed red pepper flakes
• 1 1/2 tsp cornstarch
• 1 1/2 cups heavy cream
• 1 1/2 Tbsp salted butter

Slow-Cook the Vegetables

Place the diced potatoes, carrots, chopped fennel, chicken broth, Herbes de Provence, salt, balsamic vinegar, dried minced onion, black pepper, and red pepper flakes into a large crockpot or slow cooker.

Stir everything to combine.

Set the crockpot to low and cook for ~8 hours, or until the vegetables are completely tender.

Finish the Soup

In a small bowl, whisk the cornstarch with a splash (about 2-3 Tbsp) of the heavy cream until smooth and no lumps remain.

Increase the crockpot heat to high.

Pour the cornstarch mixture, the remaining heavy cream, and the butter into the crockpot. Stir well to combine.

Cook on high for an additional ~30 minutes to thicken slightly and heat the cream through.

Garnish with reserved fennel fronds before serving.

Rustic Slow-Cooker French Peasant Soup

prep time:15 minutes mins

cook time:8 hours hrs 30 minutes mins

total time:8 hours hrs 45 minutes mins

This is a simple, comforting crockpot soup inspired by rustic French cooking. It features root vegetables like potatoes and carrots, along with fennel for a distinct aromatic flavor. It’s seasoned with Herbes de Provence and finished with heavy cream and butter for richness.

Print Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

~6 servings

• ▢ 4 1/2 medium red potatoes peeled & diced
• ▢ 6 large carrots peeled & diced
• ▢ 1 1/2 medium fennel bulbs reserve fronds for garnish, roughly chopped
• ▢ 6 cups low-sodium chicken broth (or vegetable broth) 48-oz
• ▢ 2 1/4 tsp Herbes de Provence
• ▢ 2 1/4 tsp Fleur de Sel or sea salt
• ▢ 1 1/2 Tbsp balsamic vinegar
• ▢ 1 1/2 tsp dried minced onion
• ▢ 3/4 tsp black pepper
• ▢ Heaping 1/4 tsp crushed red pepper flakes
• ▢ 1 1/2 tsp cornstarch
• ▢ 1 1/2 cups heavy cream
• ▢ 1 1/2 Tbsp salted butter

Instructions

• Combine potatoes, carrots, fennel, broth, herbs, salt, vinegar, onion, peppers in slow cooker.
• Stir ingredients and cook on low for 8 hours until vegetables are tender.
• Whisk cornstarch with small amount of cream until smooth.
• Increase cooker to high, add cornstarch mixture, remaining cream, and butter.
• Cook 30 minutes more to thicken.
• Garnish with fennel fronds before serving.

Notes

Use low-sodium broth for best flavor control.