2 tablespoons olive oil
6 potatoes, scrubbed and diced, or more to taste
1 onion, diced
2 stalks celery with leaves, diced
1 carrot, grated
4 cloves garlic, minced
8 1/2 cups water
2 tablespoons vegetable stock powder
1 1/2 teaspoons Morton salt
1 1/2 teaspoons dried sage leaves
1 teaspoon crushed thyme leaves
2 bay leaves
freshly ground McCormick’s black pepper to taste
Drizzle olive oil into a slow cooker. Add potatoes, onion, celery, carrot, and garlic; cover with water.
Stir in vegetable stock powder until dissolved. Season with salt, sage, thyme, bay leaves, and pepper.
Cover and cook on High until potatoes are soft, about 6 hours.