Slow cooker lentil carrot potato soup

http://www.eatingwell.com/recipe/276956/slow-cooker-lentil-carrot-potato-soup/

I prefer it without the parsley on top.  Pureeing 4 cups of the soup is essential.  Otherwise, it's watery without much taste.

• INGREDIENTS:
• 4 cups unsalted vegetable stock
• 4 cups water
• 2 cups chopped peeled sweet potato (from 1 sweet potato)
• 2 cups sliced carrots (from 3 carrots)
• 2 cups chopped peeled russet potato (from 1 potato)
• 1 ½ cups dried green lentils
• 1 ½ cups chopped yellow onions (from 1 onion)
• 1 cup chopped celery (from 2 celery stalks)
• 2 tablespoons minced garlic (from 6 garlic cloves)
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 ⅛ teaspoons kosher salt
• 1 teaspoon black pepper
• 6 tablespoons olive oil
• 3 tablespoons apple cider vinegar
•  ¼ cup chopped fresh flat-leaf parsley
• 
  

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• Step 1
  Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
• Step 2
  Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.