Step 1

Combine all ingredients in the bowl of a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.

Step 2

serve the soup as-is (brothy and chunky)

Step 3

use a blender or food-processor to puree the soup completely (uber-thick and smooth)

Step 4

use a blender or food processor to puree about half of the soup (so that it’s thick and smooth but still a little chunky)

Step 5

Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.