Add all ingredients except the cream to the slow cooker. Cook on LOW for 6 hours or HIGH for 3-4 hours
Once cooked and the vegetables are soft, puree in a blender in batches until smooth. Make sure to vent your blender and cover the top with a clean tea towel to prevent splatter.
Return soup to the pot and stir in cream.
Serve with Rustic Rosemary Parmesan No Knead Bread