Crock Pot Vegan Potato Soup

This Crock Pot Vegan Potato Soup is a creamy and cozy recipe, which uses russet potatoes and cashew cream. It’s a healthy twist on the classic, ready in about 8 hours and 10 minutes.

Crock Pot Vegan Potato Soup Ingredients

• 2 tablespoons olive oil
• 2 lb 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

How To Make Crock Pot Vegan Potato Soup

1. Prep the vegetables: Place the potatoes, carrots, and celery into the slow cooker. Drizzle with olive oil and stir until coated.
2. Add broth and garlic: Stir in the garlic and vegetable broth.
3. Slow cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until vegetables are very soft.
4. Make the cashew cream: In a high-speed blender, combine soaked cashews, water, lemon juice, and 2 cups of the cooked soup. Blend until smooth.
5. Combine and adjust: Pour the blended cashew mixture back into the slow cooker and stir to combine. For a smoother soup, blend all contents; for a chunkier texture, blend only part.
6. Season and serve: Season with salt and pepper. Serve warm with your favorite garnishes.

Recipe Tips

• Do I need to soak the cashews?: Yes, soaking makes them blend into a smooth cream. Soak for at least 3 hours or boil for 10 minutes in a pinch.
• Can I make it nut-free?: Substitute with full-fat coconut milk or a plant-based cream alternative.
• How to blend without a high-speed blender: Soak the cashews longer or strain the mixture after blending to remove any grit.
• Can I freeze this soup?: Yes, let it cool fully and store in freezer-safe containers. It may thicken slightly when reheated.
• How to make it thicker: Blend more of the soup or let it simmer uncovered to reduce the liquid.

What To Serve With Potato Soup

This creamy vegan soup pairs perfectly with savory sides:

• Crusty sourdough bread
• Vegan grilled cheese
• Roasted Brussels sprouts
• Kale Caesar salad
• Garlic knots

How To Store Potato Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Let the soup cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently on the stove.

Potato Soup Nutrition Facts

• Serving Size: 1 1/2 cups
• Calories: 295
• Total Fat: 15.3g
• Sodium: 636.5mg
• Total Carbohydrate: 36.9g
• Dietary Fiber: 4.4g
• Sugars: 6.9g
• Protein: 6.1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use Yukon gold potatoes instead of russets?
Yes, Yukon golds will work well and create a slightly creamier texture.

Is this soup gluten-free?
Yes, all the ingredients listed are naturally gluten-free.

Can I add other vegetables?
Absolutely. Leeks, parsnips, or corn are great additions.

How do I reheat leftovers?
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it’s too thick.

What toppings go well with this soup?
Try green onions, chives, vegan cheese, or coconut bacon.

Try More Recipes:

• Crock Pot Vegan Black Bean Soup
• Crock Pot Tortellini Soup With Cream Cheese
• Crock Pot Tomato Basil Soup

Crock Pot Vegan Potato Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

295

kcal

A creamy, dairy-free potato soup made in the slow cooker with cashew cream and hearty vegetables.

Ingredients

• 2 tablespoons olive oil
  

• 2 lb russet potatoes (peeled and cut into 1/2-inch chunks)
  

• 3 large carrots (chopped)
  

• 3 celery ribs (chopped)
  

• 4 garlic cloves (minced)
  

• 4 cups vegetable broth
  

• 1/2 cup cashews (soaked and drained)
  

• 1/4 cup water
  

• 1 teaspoon lemon juice
  

• Salt and pepper to taste

Directions

• Add potatoes, carrots, celery, and olive oil to the slow cooker. Stir.
  
• Add garlic and broth. Cover and cook on LOW for 6–8 hours or HIGH for 3–4.
  
• Blend soaked cashews with water, lemon juice, and 2 cups of soup until smooth.
  
• Return blended mixture to the slow cooker and stir.
  
• Season with salt and pepper. Serve warm with your favorite toppings.