Slow Cooker Potato Soup

A vegan and gluten-free creamy potato soup made in the slow cooker.

Course Soup

Cuisine American

Keyword slow cooker potato soup, vegan potato soup, vegan slow cooker potato soup

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 231kcal

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)

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.

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.