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!

vegan potato soup
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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.

slow cooker soup

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