Vegan Slow Cooker Potato Soup
This vegan potato soup is made in the slow cooker for a delicious, hands-off recipe. It’s so rich and creamy, you’ll be shocked that it’s completely plant-based!
Potato soup has always been one of my go-to comfort food recipes. I frequently made this 4 ingredient potato soup in college since it was pretty easy and very budget friendly, so it’ll always have a special place in my heart! But since being diagnosed with FH, I’ve been trying to eat a more plant-based diet and eat less dairy. I started thinking about my creamy carrot and potato soup, which is totally vegan, and I got the idea to make a plant-based potato soup in the crockpot.
I love this version of potato soup because I added lots of carrots and celery to help bulk up the soup and sneak in some extra veggies. I also used cashew cream instead of cheese or milk to create a hearty, creamy soup that is still heart-healthy.
Ingredients & Substitutions
- Olive Oil: This adds richness to the soup, but if you want to leave it out, you can.
- Potatoes: Potatoes provide heartiness and thickness to the soup. I prefer the texture of russet potatoes, but you could substitute Yukon Gold potatoes if necessary.
- Carrots: These add sweetness, color, and essential vitamins. You could substitute with sweet potatoes for a different twist.
- Celery: This adds a savory flavor and it’s an easy way to sneak extra veggies.
- Garlic: Fresh garlic adds to the overall flavor. You can substitute with garlic powder.
- Vegetable Broth: It’s essential to use a flavorful broth in this soup. I like Edward & Son’s Not Chicken broth or Better Than Boullion‘s vegetable stock.
- Cashews: Soaked cashews create creaminess and thickness. You can substitute with heavy cream if you don’t like using cashews.
- Lemon Juice: A dash of acidity helps to balance the richness of this soup. You may substitute with white wine vinegar or apple cider vinegar.
How to Make Slow Cooker Vegan Potato Soup
What Size Slow Cooker Do I Need?
I used this large 8 quart oval-style Crock-Pot brand slow cooker, but any brand of slow cooker should work fine for this recipe. You’ll need at least 6-quart capacity to avoid overflowing and to ensure that the soup can cook evenly.
How to Make Cashew Cream
There are two ways to make cashew cream. Since I don’t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you don’t have a quality blender, I recommend soaking the cashews for at least 2 hours.
- Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Drain then blend with 1/4 cup of water on high until smooth. This works great, since this soup takes a few hours to cook in the Crock Pot.
- Quick method: If you need to soak them faster, add the cashews to a heat-safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let sit for 15 minutes then drain. Add 1/4 cup of water and blend.
How to Store & Reheat Leftover Soup
To store leftovers, cool the soup to room temperature and refrigerate it in airtight containers within two hours of cooking. When reheating, warm on the stovetop or in the microwave, adjusting consistency with water or broth if needed.
More Soup Recipes
If you love this soup, try my slow cooker vegetable soup or this vegan black bean chili recipe. If you like creamy soups, here’s a list of creamy vegetarian soups loaded with vegetables! They’re great when you’re craving a healthy but hearty bowl of soup.
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Slow Cooker Potato Soup
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Total Time: 0 hours
- Yield: 6 cups 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Description
This vegan potato soup is made in the slow cooker for a delicious, hands-off recipe. It’s so rich and creamy, you’ll be shocked that it’s completely plant-based!
Ingredients
- 2 tablespoons olive oil
- 2lb russet potatoes (2-3 medium potatoes) peeled and cut into 1/2-inch chunks
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup cashews, soaked for 3 hours then drained
- 1/4 cup water
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Place the potatoes, carrot, and celery in the bottom of the slow cooker and drizzle with olive oil. Stir until the vegetables are coated with the oil.
- Stir in garlic and vegetable broth. Cover and cook on low for 6-8 hours, or high for 3-4 hours until the vegetables are very soft.
- In a high speed blender, add the cashews plus water, lemon juice, and 2 cups of soup. Blend until completely smooth. (If you do not have a powerful blender, see my tips for making cashew cream in the notes.)
- Transfer the blended soup back to the slow cooker and stir with the remaining soup. You can blend all of the soup if you like it smooth, but I prefer it a little chunky.
- Season with salt and pepper and top with any garnishes you like.
