Vegan Slow Cooker Potato Soup
This easy vegan slow cooker potato soup is rich and creamy, satisfying, and best of all, easy to make. Just toss in potatoes, broth, and spices, and turn on the crockpot. Come back a few hours later, puree and serve. It’s that easy!
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Why make this recipe
This creamy vegan potato soup made in the slow cooker is pure comfort food without the fuss. It’s dairy-free, plant-based, and naturally gluten-free so everyone can enjoy it. Plus, it’s great for busy days or times that you just don’t want to be in a hot kitchen.
It’s delicious by itself or served with vegan sour cream, bacon bits, and some chives.
Ingredients and substitutions
- Potatoes – peeled and cubed. You can use any type of potato that you want. Russet potatoes or Yukon gold work well. However, even if you use yellow potatoes or red potatoes, I would peel them so that the final result is super creamy.
- Carrots – this gives the potato soup a beautiful golden color and a hint of sweetness.
- Garlic – for flavor. You can also add in a small onion or some shallots for flavor.
- Vegetable Broth – Any vegan broth will work well in this soup.
- Spices – garlic powder, smoked paprika, turmeric, salt, and pepper
- Vegan Cream – you can use cashew cream, coconut cream, oat milk, or vegan sour cream to give the soup a rich and creamy texture.
- Extras – I love to add a cup of vegan cheddar cheese into the soup to make it cheesier. You can also top individual bowls of soup like you would a baked potato with cheese, vegan bacon bits, vegan sour cream, chives, or green onions.
Helpful tools
- A large Slow Cooker aka Crock Pot.
- Immersion Blender – (I like one with a metal blending stick for hot soups. You can also use a regular blender, but you will have to transfer the hot soup to the blender in small batches.
How to make slow cooker potato soup
A full, printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Wash and peel 6 medium-sized potatoes and 2 carrots, cut them into small pieces, and add them to your slow cooker.
Step 2 – Add garlic powder, smoked paprika, turmeric, salt, and pepper, then pour in 4 cups of vegetable broth.
Step 3 – Cover with the lid, and set your slow cooker to low for 6 hours or to high for 3 hours.
Step 4 – Blend the cooked potatoes and carrots with an immersion blender, then add 1 cup of vegan cream and blend again until smooth. (For a cheesier soup, stir in 1-2 cups of vegan shredded cheddar cheese until it melts.)
Step 5 – Serve with cheese, sour cream, bacon bits, and chives if desired.
Pro Tips
- For a cheesier potato soup, stir in 1-2 cups of vegan shredded cheddar cheese until it melts. You can also add a few tablespoons of nutritional yeast to the broth before blending.
- Serve hot with toppings as you would baked potatoes.
Storage and reheating
Refrigerate: This slow cooker potato soup will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: Potato soup freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of the soup in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More vegan slow cooker recipes
- Slow Cooker Lettuce Wraps
- Vegan Slow Cooker Taco Soup
- Creamy Zucchini Soup in the Slow Cooker
- Vegan Slow Cooker Pot Pie
Vegan slow cooker potato soup recipe
Slow Cooker Potato Soup
Ingredients
- 6 cups potatoes, peeled and cubed
- 2/3 cups carrots, peeled and sliced
- 2 cloves garlic, or a small shallot diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper, (and/or a dash of cayenne pepper for a little spice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika, or regular paprika
- 1/4 teaspoon turmeric
- 4 cups vegetable broth
- 1 cup vegan cream, (cashew cream, coconut cream, vegan sour cream, or plant-based milk)
Equipment
Instructions
- Wash and peel 6 medium-sized potatoes and 2 carrots, cut them into small pieces, and add them to your slow cooker.
- Add garlic powder, smoked paprika, turmeric, salt, and pepper, then pour in 4 cups of vegetable broth.
- Cover with the lid, and set your slow cooker to low for 6 hours or to high for 3 hours.
- Blend the cooked potatoes and carrots with an immersion blender, then add 1 cup of vegan cream and blend again until smooth. (For a cheesier soup, stir in 1-2 cups of vegan shredded cheddar cheese until it melts.) Add more salt and pepper to taste.
- Serve with cheese, sour cream, bacon bits, and chives if desired.
Notes
- For a cheesier potato soup, stir in 1-2 cups of vegan shredded cheddar cheese until it melts. You can also add a few tablespoons of nutritional yeast to the broth before blending.
- Serve hot with toppings as you would baked potatoes.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Super delicious. I was fine with the cups. Best potato soup I’ve made.
I’m so happy that you liked it, Lillian. 🙂
Delicious and easy.
A suggestion for Joe the weights vs measures man: Get out your measuring devices – I use 4 and 8 cup plastic graduated measuring and mixing bowls – and put your unwashed, uncut potatoes in until they slightly exceed the measure of the recipe. Same with carrots or any other hard-to-guess ingredient. Then process them by washing, peeling and dicing into the rinsed measuring bowl until you reach the measure required – and a tiny bit more. Any extra you washed and peeled can be stored in the fridge for another day. I like weights too, but this is how you make it work with measure. Weights of some veggies can vary widely due to density of the veggie and water content, so weight is not as preccise as you might want it to be. Get cooking!
Hi Monica …I love your recipes but the cup syndrome gives me the creeps.
I would like to make a suggestion and all are happy. Use scales AND cups for those who can manage (or eyeball) a cup of potatoes of medium size. I cannot. So what I suggest is this: weigh the potatoes etc, peel them and cube them or whatever. THEN use the cups.
Like this I won’t get a headache trying to work out how it works. Don’t tell me to eyeball. I am not that sort of person.