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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.