Vegan Crock Pot Crack Potato Soup

introduction

This soup is warm, creamy, and easy. It cooks in the crock pot while you do other things. It uses simple vegetables and cashew milk for creaminess. If you like easy slow cooker soups, try this recipe and see how little work it needs. You can also try a different slow cooker meal like crockpot lasagna soup for another weeknight idea.

why make this recipe

You make this recipe because it is simple and filling. It needs little prep and cooks while you are busy. It uses everyday vegetables and no dairy, so it fits a vegan diet. The flavors are mild and family-friendly. If you like potato soups, you might also like this slow cooker ham and potato soup as a different take.

how to make Vegan Crock Pot Crack Potato Soup

Use the crock pot and let it do the work. Chop the vegetables, add seasonings, and set the heat. Mash some potatoes a bit near the end for creaminess. Stir in cashew milk late so it stays smooth. For a similar method, see a classic slow cooker ham and potato soup recipe as a guide for timing and texture.

Ingredients :

• 4 large potatoes, diced
• 1 onion, chopped
• 2 carrots, diced
• 3 celery stalks, diced
• 4 cups vegetable broth
• 1 cup cashew milk
• 3 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh chives for garnish

Directions :

1. Add the potatoes, onion, carrots, celery, vegetable broth, garlic, thyme, salt, and pepper to the crock pot.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
3. Stir in the cashew milk about 30 minutes before serving.
4. Use a potato masher to mash the potatoes slightly for a creamy texture, then stir again.
5. Serve hot, garnished with fresh chives.

how to serve Vegan Crock Pot Crack Potato Soup

Serve this soup hot in bowls. Add fresh chives on top for color and mild onion flavor. You can serve with crusty bread or a green salad. For a heartier plate, pair with a simple roasted vegetable dish like baked chicken with potatoes and green beans (use a vegan swap if you need).

how to store Vegan Crock Pot Crack Potato Soup

Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 4 days. Reheat on the stove over low heat, stirring so it warms evenly. You can freeze the soup for up to 3 months in freezer-safe containers. Thaw in the fridge overnight before reheating.

tips to make Vegan Crock Pot Crack Potato Soup

• Cut vegetables to similar size so they cook evenly.
• Use starchy potatoes (like Russet) for a creamier texture.
• Stir in the cashew milk near the end to keep it smooth.
• If you want more thickness, mash more potatoes or add a little potato starch.
• For a crunchy side or topping idea, try a savory snack like BBQ potato chip chicken tenders and make a vegan version for a crunch topping.

variation (if any)

• Add 1 cup corn or peas in the last 30 minutes for color.
• Swap cashew milk for almond milk or oat milk if you prefer.
• Add 1 teaspoon smoked paprika for a smoky note.
• For no-thyme version, use 1 bay leaf during cooking and remove before serving.

FAQs

Q: Can I use other milk instead of cashew milk?
A: Yes. Use almond, oat, or soy milk. Keep it unsweetened.

Q: Do I need to peel the potatoes?
A: No. You can leave the skins on for more texture and fiber. Just wash well.

Q: Can I make this on the stove?
A: Yes. Simmer the vegetables in broth for 20-30 minutes until tender. Stir in milk and mash a bit before serving.

Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and frees easily from the freezer.

Conclusion

For another easy vegan potato soup idea and extra tips, see Easy Vegan Potato Soup – Nora Cooks.

Vegan Crock Pot Crack Potato Soup

This warm and creamy soup cooks in the crock pot with minimal prep, using simple vegetables and cashew milk for creaminess, making it a filling vegan option.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables and Base

• 4 large potatoes, diced Use starchy potatoes like Russet for a creamier texture.
• 1 onion, chopped Cut vegetables to similar size for even cooking.
• 2 carrots, diced
• 3 stalks celery, diced
• 4 cups vegetable broth
• 3 cloves garlic, minced
• 1 teaspoon thyme For variation, swap with 1 bay leaf and remove before serving.
• to taste salt and pepper

Creaminess

• 1 cup cashew milk Add towards the end to keep it smooth. Can substitute with almond or oat milk.

Garnish

• to taste fresh chives For garnish and mild onion flavor.

Method

 

Preparation

1. Add the potatoes, onion, carrots, celery, vegetable broth, garlic, thyme, salt, and pepper to the crock pot.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
3. Stir in the cashew milk about 30 minutes before serving.
4. Use a potato masher to mash the potatoes slightly for a creamy texture, then stir again.

Serving

1. Serve this soup hot in bowls, garnished with fresh chives.

Notes

Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove over low heat.