Crock-Pot Veggie Loaded Baked Potato Soup

Let your slow cooker do all the work with this thick, creamy, vegetarian loaded baked potato soup! It’s healthy, sketch-free and full of flavor! 

Crock-Pot Veggie Loaded Baked Potato Soup... always a hit in our house!


I grew up thinking it was pretty much the best invention ever.  It was one of the first things I learned how to cook and I could make a perfectly crispy strip of bacon with my eyes closed and my hands tied behind my back. [well… in theory]  You can imagine everyone’s surprise when I went full on veggie and swore off the stuff.

But can you imagine my surprise when I realized not only could I not have my favorite sandwich, the ever-glorious BLT, but my favorite soup as well?  It was a little slice of torture!  Restaurant after restaurant offered up delicious baked potato soup and, every time I asked, I was notified that the bacon was not only a topping, but in the soup recipe itself.  I was devastated.  We’re talking years of rejection.  Well it’s time to break out the crock-pot and tackle the soup! Sorry bacon, I love laughing at how many things you’re in… but you have to get the heck out of my soup 😉

Let your slow cooker do all the work with this thick, creamy, vegetarian loaded baked potato soup! It's healthy, sketch-free and full of flavor!

Healthy Crock-Pot Veggie Loaded Baked Potato Soup

Creamy potato soup — without the cream!

Yields 8

Crock-Pot Veggie Loaded Baked Potato Soup

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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  • 5 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
  • 1/2 cup finely diced celery [approximately 3 stalks]
  • 1 onion, diced
  • 3 cups of vegetable broth
  • 3 cloves of garlic, minced
  • 1/4 cup butter [I used salted]
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup sharp cheddar, grated
  • a few cranks of ground black pepper
  • 1 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried dill [add 1/4 tsp first, taste, then double if you love it!]

  • toppings:
  • plain greek yogurt or sour cream
  • freshly grated cheddar cheese
  • zesty red pepper flakes
  • chopped green onion

  • note: I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tastebuds be your guide! xo


  1. Chop your veggies and toss em in the pot!
  2. Next add veggie broth, garlic, butter, salt, and pepper.
  3. Set your slow cooker to HIGH and cook for 4 hours, or, if you're gone for the day, set it to LOW for 8 hours.
  4. After returning to your slow cooker, you have a very important [ok not that important] decision to make. Do you want your soup chunky or smooth?
  5. For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
  6. For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
  7. Ready to eat? Simply mix in your cheese, spices, and a spoonful or two of green onions. Taste, season as needed, toss on some toppings, and dig in! I wound up adding extra dill and a little more garlic powder... The flavor was spot on and I didn't miss bacon one bit! Success!
Recipe Type: Entree, Soup

Veggie Loaded Baked Potato Soup... in the crock-pot!

Veggie Loaded Baked Potato Soup... in the crock-pot!

T-Rex Chefs I’ll look the other way if you want to sneak bacon on top *covers eyes*
Vegansarus Chefs use your favorite vegan swaps for the dairy ingredients: almond or coconut milk instead of butter or a little bit of your favorite oil for a butter-free richness, non-dairy cheese and maple tempeh bacon for topping… anything that sounds good to you!

Say Cheese! 

Why do I use sharp cheddar and parmigiana cheese in this soup? They’re more flavorfu! This way you can actually taste them in the soup without having to use a boatload of cheese <– aka they save me calories so I can sprinkle a little fabulous cheddahhh and a dollop of greek yogurt as a garnish before I dive in!  See?

There’s a method to my madness. Well, sometimes.

Veggie Loaded Baked Potato Soup... in the crock-pot!

 So… How was it? I’m at a loss of words to describe how truly awesome this soup is.  It’s everything I dreamed it could be and I could easily eat it at every meal.  ok, ok — I HAVE been eating it at nearly every meal day after day.  The fact that I’m not even close to being tired of this comforting crockpot wonder is a surefire sign of its amazingness.  Is it still cold where you are?  Make this!  If it’s warm… let me come crash on your couch and I’ll make you a bowl.  We can crank up the AC while we eat it and then hit the beach afterwards =) Tempting, eh?

Potato Oops: Don’t buy super giant mutant potatoes.  You know the ones you look at and wind up with a food baby?  If you use 5 of those you will end up with a crockpot filled to the brim with mashed potatoes.  I am bound by an unspoken sisterly bond to refrain from ratting out the person responsible for this note 😉  Buy normal potatoes, lol.

We make this Crock-Pot Veggie Loaded Baked Potato Soup ALL. THE. TIME. I’m a tad obsessed and hope it’s a hit in your house too! Enjoy!

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I love following your blog with all of the delicious recipes, and that they are all veggie! I have been looking for a great loaded potato soup. I can’t wait to try this! 

*covers eyes*…you’re too cute. (And be sure not to look at me. Sorry! )
Can you believe I have a crock pot and NEVER use it? It was a wedding present. I’ve been married “a few” years. [cough, cough] I think I made Velveeta with Rotel dip once. 😉

P.S. Your pictures are amazing! 🙂

That soup sounds outstanding.  I may have to make a vegan version.  Your pictures are phenomenal!  

My favorite soup is “Beefless” Stew.  I love the chunky vegetables and it reminds me of my grandmother.  There was not a winter day that the stove did not have some kind of soup simmering away.  The smell of soup would always greet you at her door.  Ahh…memories…

Girrrrrrrrrrrl you need to get that crockpot out and use it on a hectic day! It saves up so much time for weeknight meals and can feed your entire crew chica! =)

and thank you!!!!! <3 coming from you that is the biggest flipping compliment!!!! *swoon*

When I first saw the photo via Foodbuzz I thought I saw bacon bits.  A big yepper when I realized they were hot pepper flakes,  this is fab.  I like how the soup is thick and creamy without the dairy and the toppings are at ones discretion.  Don’t you just love the dill with potatoes.  I love this!

I know it’s funny how some herbs and spices just go together and your’e right you have to have to keep testing.  I tried growing dill last year and had no luck, will try again this year.  I do have arugula up that I planted the seeds on super bowl sunday.  I hate football so that is what I did.

I love the soup recreation! Oddly, I don’t like white potatoes… but I could totally see using this as a base for sweet potato soup.  My favorite soup is Butternut Squash-Apple.  I just finished the last of my pot tonight and was a bit sad.

Ok. I love soup and I love my crockpot. I love to make a huge batch of soup and freeze it in individual portions. My stash is running low, this one might need to be next up.

I make an awesome chicken soup (Jewish grandmother’s recipe – can’t go wrong with that).

Ok. I love soup and I love my crockpot. I love to make a huge batch of soup and freeze it in individual portions. My stash is running low, this one might need to be next up.

I make an awesome chicken soup (Jewish grandmother’s recipe – can’t go wrong with that).

YUMMY!!  I love potato based soups, so thick and creamy.  Definitely want to try this.  One of my favorite soups is Panera Breads french onion!

YUMMY!!  I love potato based soups, so thick and creamy.  Definitely want to try this.  One of my favorite soups is Panera Breads french onion!

I dusted off my crockpot earlier this week and had several meals in it…what liberation: prepare dinner in the morning and that slumpy feeling in the evening when I don’t really like eating…a thing of the past. Glad to have one more recipe to try!
Thank you

I dusted off my crockpot earlier this week and had several meals in it…what liberation: prepare dinner in the morning and that slumpy feeling in the evening when I don’t really like eating…a thing of the past. Glad to have one more recipe to try!
Thank you

Its good with SP too but its just way way superior with regular old potatoes for some reason — its like a memory in a bowl, ya know? Let me know if if passes your son’s soup-hating approval! hehe! It might be thick enough to keep his interest I hope! <3 Plus a pile of toppings always helps!

I made it, and it was soooo good!  I grew up on potatoe soup, and your version was so easy.  Just what I needed this week with all my sick kiddos.  I just put it on, and we had it for lunch.  Thanks:0)

I have potatoes that need to be used, AND I’ve been thinking that I need to make some potato soup in the crock pot,  This is tomorrow’s dinner at my house

recipe sounds great, but holy wow you love adverbs. are you 11 years old? you sound like you’re 11 years old.

totally forgot this was a crock pot recipe and have been cooking it on the stove top the old fashioned way.  the test bite was delish but i am glad you are looking the other way as i add a few crumbles of bacon on top of my greek yogurt!  

Wow! I found your blog on Pinterest and I am sooooo happy I did. Your recipes are exactly what I need. I’ve been vegetarian for over 19 years and I occasionally eat seafood now. It’s been hard finding recipes that cater to how I eat and Your site hits it spot on! Thanks and keep up the awesome work!

lovely! I can’t wait! We’re vegetarians and we just started doing weekly dinners with our meat-eating relatives. So this is a perfect compromise! That and the ridiculously yummy lemon bars I just made for dinner tomorrow too.. Thanks!

Sounds amazing! I’m going to make this on Friday for a girls night! Are you able to provide any nutrition info on the recipe? One of my cousins is doing the Weight Watchers thing and needs the calorie count etc. Thanks!!

I don’t have a subscription to a calorie calculator and I don’t know which one is best [do you have one you can suggest/refer me to?]. I can, however, look up the main components individually for you if that helps. It will vary based on any add-ons you may choose to include and also the size of the potatoes you use in the recipe but hopefully this will help!

Each medium potato is about 168 calories so about 840 calories total for the potatoes [keep in mind this makes 8 cups of soup and more if you prefer to have it thinner with additional veggie broth]. 1/2 cup of celery is about 8 calories. One large onion is about 60 calories. 1/4 cup of butter is 400 calories. The cheeses total will be about 430 calories but will vary a bit depending on what you choose [the label on your package will help give you an exact number!] Ooh and the herbs/seasoning shouldn’t add any calories =) One thing I won’t have the calories for is the vegetable broth because I don’t know which one you’re using. It’ll be listed on the label if you’re using packaged but I know veggie broth is a light, WW friendly ingredient. I googled it and they predicted about 12 calories per cup and you would use three cups for this recipe. So let’s estimate around 36 calories for the broth.

So if you don’t add any extra cheese or broth we’re lookin at 1,774 calories for 8 cups of soup, which is **[221 calories per cup of soup]** Whoo! Not bad. Ok now I need a nap after that. Math and I are arch enemies.


ps: feel free to email me if you have any other questions! PEASandCRAYONS [at] gmail [dot] com

I’m so anxious to try this soup. It looks delicious. I’m wondering what you think about substituting the parmesan cheese (my husband and son don’t like it) with nutritional yeast? Also, I have a ton of red potatoes I need to use, could I use them instead?

Will you be skipping the cheddar cheese as well or just nixing the parm? I’d say use additional cheddar or even gouda cheese [smoked or unsmoked] instead of the parmesan but can’t vouch for nutritional yeast since I got really sick off it one time and the smell makes me woozy still. Haha its in my pantry in a bag like a leper right now 😉 Red potatoes will work gloriously! I’d say maybe two small/medium red potatoes for every one russet potato that the recipe calls for? If they’re really teeny you might want to do 3 red potatoes for each russet. Since soups are uber forgiving, you will be able to adjust seasonings, broth, veggies and cheese easily, so if you wind up using too many red potatoes you can amp up the rest to compete. My email is PEASandCRAYONS [at] gmail [dot] com if you come up with any further questions or need to pow-wow on subsitutions! xoxo

Thanks for the quick reply and great advice. I waited too long for the red potatoes so russett it is. I have all the veggies in the crock pot now. I’m going to use the sharp cheddar, smoked gouda and some vegetarian bacon bits. My mouth is already watering. I’ll let you know how it turns out.

I haven’t, so I can’t vouch for the taste difference, but the recipe will absolutely work without butter. Worst case scenario you can add it in at the end if you think it needs a little something extra or try adding extra herbs or even a little extra cheese instead. It’s super versatile so I’d highly suggest giving it a go! xo

I made this for dinner last night… my husband and I absolutely loved it! I used chicken stock instead of vegetable broth and also used red skinned potatoes instead of the russet and left the skin on. I used a little extra dill weed, too. The soup smelled great from the moment I began chopping and putting the vegetables in the crockpot. The taste was just heavenly! Thank you for sharing this fabulous recipe! 🙂

This is just what I was looking for! I do have a question-do you add the cheeses, garlic powder, red pepper flakes, and dill at the beginning/before cooking or after you smash the potatoes after 8 hours on low? I’m planning on making this tomorrow and I’m not sure when you added those ingredients. Thanks! 🙂

Hi Maria! I actually added the cheeses and seasoning towards the end of the cooking process so I could measure the amounts for the recipe development but you can certainly season beforehand! I’d probably suggest to leave the cheese until the very end so that it doesn’t change texture [some cheeses will] and then at the very end you can taste and add any additional seasonigs to taste! Hope this helps and that you love the soup! <3 xoxo

I cooked this on the stove top and added another three cups of water on top of it. I also used vegan butter and no parm cheese. Then I added some nutritional yeast and lentils for some added goodness. I also added some unsweetened original almond milk for added creaminess. Thanks for a great start to a great vegan soup!

Nope! Stove-top that baby! =) I have always just tossed it in my slow cooker so I’m not sure on times and technique but it’s absolutely possible. Just make sure it doesn’t stick and burn on the bottom and you should be good to go! Ooh! And use a laaaaarge pot or halve the recipe possibly… it makes a LOT of soup! [Just how I like it!] Let me know how it goes! xoxo

just made two batches! after the first one, we needed more because it was so good. I added vegan bacon crumbles and the kids loved it, it turned out soo well! thank you, this is the first vegetarian soup that my meat-eating little bro actually ate! and this has definitely one its place in my top recipes list.

You just made my night! =) I’m so glad everyone loved it and that it worked on the stove-top without fuss! How long did it end up taking to cook? I’d love to hear what you did so If I break another slow cooker I’m not stranded! lol

Hi, so you do not actually bake the potatoes? Until now I only made baked potato soup on a stove top (with baked potatoes) but I am ready to give it a try in the crocky. Greetings from Germany 🙂

Hi Aleska! Since the crock-pot does all the work, no baking is required. It makes the soup super easy to make with minimal prep work, still yielding great results! This is one of our family’s favorites and I hope you love it too! 🙂

I just boiled the potatoes, celery, and onion in a pot until the potatoes became mushy, but I had to add a significant amount of extra water. All together including prep it took about an hour and a half 😀 my family went crazy, my mom took the rest of it home and my husband wants to make it a staple dinner. 😀

My friend recommended I try this recipe out because I had some left over potatoes, and I have been prepping and freezing soups for after my c-section tomorrow…Well, I made this last night and it is seriously the best potato soup I have ever had, hands down! It’s better than any potato soup I have encountered at any restaurant, and at this point, I would call myself a pro-potato souper. Thanks so much for sharing this!

FYI there’s vegetarian bacon! It’s by morning star and I found it at food maxx I was iffy to try it but it is my new addiction!! It is soo good!!! I recommend you try it. Go to and search for a store near you to get it! It has helped me subtitue for meat bacon. Now I can eat BLT’s again 🙂

I’ll make sure I include a note in the recipe. I try to always instruct everyone to salt to taste for that exact reason. I love my baked potatoes with a crispy kosher-salted skin so I personally loved it with the salted butter, but 100% understand that everyone has a different salt preference. So happy you liked the soup Sonia! xo

Yay! Glad you love it! I’ve never had enough left over to freeze [I will seriously eat it breakfast lunch and dinner until it’s gone lol!] but I’ve been told potato based soups should freeze well! Upon reheating you may need to add a smidge more broth and a little extra cheese for topping and you’re good to go! <3 Thanks Whitney!

oh yum. my husband has a thing for potato soup, and so we always have (gasp) several cans of it lying around. I’ve been looking to make a homemade version, so will definitely give this a go!

Made it and it was so good. I’m a bit late to the party but you know that bacon bits are usually vegetarian? They were really good on too of it. I mean like the ones you buy in the spice aisle. Just thought you would like to know!

This came out really intense! It’s nothing like any potato soup I’ve ever had. My boyfriend loves it, but I may need to water it down a little for myself.

Hey Laurel! I love my soups intense and flavor-packed – Absolutely feel free to add extra broth to the mix, that should dial down the flavor profile and be perfect for you! That’s the glory of soups – so easy to customize to taste!

I made this two days ago and have been thinking about it ever since…it was super delicious and all bowls were licked clean. Thinking about making it again this weekend!

Thanks for the recipe. My family and I enjoy it. I double the recipe but it takes me about an hour of prep time. I think it takes me more than 15 minutes just to peel and chop the potatoes.

So glad you all love the recipe! How much time does it typically take you prep-wise? I chop entirely too fast for my own safety (according to my husband, eek!) and plan on timing myself next time I make the recipe to see. I’d love to compare notes on timing to get a good average 🙂 Loving the input and thanks so much for the sweet comment Angie! <3

I have this lovely concoction simmering in the crockpot now, but just discovered I am out of dill. 🙁 Do you have a suggestion as to another herb to substitute?? Thanks!

Fret not! It’s a super versatile soup! You can add anything that floats your boat. Sometimes I’ll add chives or extra green onion, other times I’ve added basil and given it a pesto spin (LOVE!) – follow your tastebuds and it’ll be a-ok 😉 <3 Hope you love the soup, Kelsey!

Thank you for the suggestion! I tried the basil and it was delicious! I’ll look forward to trying it with the dill next time. 🙂

I’ve been thinking of making this for some time, but haven’t gotten around to it. I’ll probably try making this in the next few days or so. How well does it keep if there are leftovers? Does this soup freeze well? Also, how should I handle the cheese if I hope to keep leftover soup? Thanks!

Leftovers are just as good (if not better!) than the first bowl! I usually keep mine in the fridge for up to 4 days and freeze the rest if any is left over. The cheese in the fridge is no big deal since it reheats well from chilled but if you’re making it with intent to freeze it the texture will change a smidge. It bothers some people and not others so if you’re unsure, you can always swirl in your cheese just before serving in both cases 🙂 Hope you adore it! This is one of our favorite soups to make and devour!

Hey Rebecca! If you’d like to use yukon gold or red potatoes instead of the russet (just use a little more b/c they’re smaller – their skin is thinner and tastier) and leave the skin on you 100% could but it will take on a different texture, kind of like when we make skin-on smashed/mashed potatoes. I always let a little bit of the skin sneak by whenever I make it, but don’t use entirely skin-on potatoes just because it wouldn’t be an overall creamy soup anymore. I worry it might be gritty? I’m totally rambling haha – Let me know if you try it either way! <3 xoxo

Just made this for a potluck with some friends and it was delicious!! Turned out perfect! I added a bit more garlic (we’re garlic lovers over here) and will definitely be making this again and again!! Thanks for sharing!! 😻

So glad i came across this on Pinterest! It was so easy and turned out delicious! My two year old loves it, so that’s a big plus!

I diced up and threw in a green bell pepper that I had laying around, and it turned out well too!