Crock-Pot Veggie Loaded Baked Potato Soup

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

Bacon. 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… but you have to get the heck out of my soup.

Vegetarian Crock-Pot Veggie Loaded Baked Potato Soup

Healthy Crock-Pot Veggie Loaded Baked Potato Soup

Easy peasy, totally dreamy, creamy potato soup — without the cream!

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

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! 
4.90 from 133 votes
Course: Soup
Cuisine: American
Keyword: Crock-Pot Veggie Loaded Baked Potato Soup
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 cups
Author: Jenn Laughlin - Peas and Crayons


  • 5 medium russet potatoes (approx. 2 pounds peeled and chopped into 1/2-inch cubes)
  • ½ cup finely diced celery (approximately 3 stalks)
  • 1 onion diced
  • 3 cups vegetable broth plus extra to taste
  • 3 cloves garlic minced
  • ¼ cup salted butter
  • 1 cup milk plus any extra to taste
  • ½ cup parmesan cheese grated
  • 1/2-3/4 cup sharp cheddar grated
  • a few cranks of ground black pepper
  • 1 tsp kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ½ tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)



  • Chop your veggies and toss em in the pot!
  • Next add veggie broth, garlic, butter, salt, and pepper.
  • 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.
  • 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? For smooth soup, use a potato masher or even an immersion blender (my tools of choice) to creamify the soup. For chunky potato soup, grab a wooden spoon and mash the potatoes partially.
  • Ready to eat? Simply mix in your cheese, milk, spices, and a spoonful or two of green onions or chives. For a thinner soup, you can totally add more broth or milk as desired; simply add extra seasoning and mix-ins along with it and you're good to go!
  • Give it a taste, add any extra seasoning as desired, toss on some toppings, and dig in! I like adding extra dill and a little more garlic powder! The flavor was spot on and I didn't miss bacon one bit! Success! It legit tastes like a loaded baked potato when you top it with sharp cheddar cheese, sour cream, and green onion - love it so!


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
Using unsalted butter? Season a with a little extra salt, to taste.
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed based on toppings and extras.


Calories: 234kcal, Carbohydrates: 28g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 864mg, Potassium: 653mg, Fiber: 2g, Sugar: 3g, Vitamin A: 590IU, Vitamin C: 9.2mg, Calcium: 189mg, Iron: 1.3mg

If you get a chance to try this Crock-Pot Veggie Loaded Baked Potato Soup, let me know!

You can leave me a comment here or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations!

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.

 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!

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

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!

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating

Questions & Reviews

  1. 5 stars
    I’ve never made potato soup and needed to find a vegetarian recipe to make for a friend going through chemo treatment. I followed the recipe exactly and cooked on the stovetop – took about an hour on a low simmer. I sautéed the onions, celery & garlic first. I emulsified it, added the toppings suggested and in my bowl I added bacon, it was soooo good! Very savory, hearty and filling and I will definitely be making this again. My husband added broccoli to his bowl, we love it! Thank you for your site, I will now look around to see what other treasures you have here 🙂

  2. 5 stars
    I made this for my mother as she has a sore tooth. Only had chicken stock but I followed the recipe otherwise and it is tasty.

  3. 5 stars
    This was so delicious! AND EASY! We served with steamed broccoli – everyone tossed it on top as a garnish with the green onions.

    1. Hi Lindsey! So glad you’re loving the soup!

      I have a vegetarian Instant Pot Potato Soup recipe with instructions and measurements. This recipe could also be adapted for the IP, but because it makes a lot of soup I’d have to test it out to know if it needs to be scaled down to fit below the max fill line or if it’s fine as is. If you get a chance to do a test run before I do let me know? xoxo

  4. 5 stars
    Making this soup for the 3rd time in a month! That’s a first for me! Will be trying other recipes from you soon. 😊

  5. 5 stars
    I have to admit, I didn’t have high hopes for this ( it was more for my vegetarian son) but it is actually amazing! The whole family loves it and I’m actually making it for the second time today. Thank you for the delicious recipe!! Love your page, too!!

  6. 5 stars
    I’ve been making a vegan version of this recipe for years, it’s amazing! Tonight I’m trying it in an instant pot instead of a slow cooker. All I change are the non-vegan things to vegan (butter, milk, cheese) and it turns out great. Husband is a HUGE fan!!

    1. Hi Gracie! The recipe relies on the butter, milk, and cheese for flavor so to veganize it you would want to rework the recipe with herbs, spices, etc… to amp up the flavor. Cashew milk is a fan favorite for creamy soups and extra garlic is always a tasty option! I’d skip using vegan cheese but would for sure opt for a salted vegan butter (or salt to taste) and just experiment from there. Both “bacon bits” and vegan tempeh bacon are tasty optional toppings. I’ll try to work on a completely vegan version for the blog this Fall! xoxo

      1. I’m fairly certain I posted this comment years ago, and now that I’m vegan again, I went looking for it. I’m going to try to make it again, using the tweaks you mentioned, especially amping up the seasonings because I remember adding them to my bowl when I would heat it up for lunch! My mom and I have made several of your vegan recipes for dinner and they have been her favorites since we made the switch.

    1. Hi Kischel! Yes exactly! After you’re done cooking the dairy will be added to prevent the dairy products from overcooking and changing consistency. The soup will be warm enough to heat them and blend well.

  7. 5 stars
    Absolutely delicious, my husband loves this soup. Very easy to make, lots of servings, and so filling.

  8. 5 stars
    This is BY FAR the best soup recipe I have ever made. It’s easy, delicious, and SO filling. I used low fat cheese and 2% milk. I also sautéed the onions, celery, and garlic before putting them in the slow cooker.

    Seriously the best recipe. I cant wait to make it again.

    1. Gahhh! So sorry to hear it Bo! What wasn’t working for you? There are adjustments that can be made if you’re going for something different. Adding more cheese/milk (or even cream if you’re used to cream based potato soups which like 99% of them are) can help deliver that consistency if you’d like. Extra seasoning can always be added as well.

  9. 5 stars
    I used yellow potatoes and left them whole and heavy whipping cream instead of milk. It was amazing! Best soup we’ve ever eaten. I will use this recipe as a base starting point for ALL my soups and chowders from now on.

  10. 5 stars
    I made this yesterday (I forgot the dill, though!) and it was just delightful. Even my husband who claims he “doesn’t like potato soup” ate two bowls so calling that a win. Thanks for a super easy, awesome recipe!

    1. Hi Kelly! I don’t see why not! I haven’t tested it to know for sure but I’ve seen people use that method with similar soups. Let me know if you try it!

  11. I’m trying to put this recipe in my calorie tracker app… it says that one serving is 1,978 calories?? but it says in the nutrition facts that the cals are 234? is it really 1,978 calories per serving or is my app just wrong?

    1. Hey Noah! I think maybe there was a glitch when the app calculated things – let me try it in mine and get right back to ya!

      1. So it should be 234 calories per cup of soup and there are 8 cups total. The values will vary a tad based on swaps and variations but I think your app was trying to calculate the entire slow cooker’s worth of soup, lol.

  12. 5 stars
    My husband said this is the best potato soup he’s ever had! Bold statement, I know, but I agreed! The dill is such a great touch. I’ll be making this recipe for years, thank you for sharing!

  13. 5 stars
    Absolutely delish! I’m making it for New Year’s Eve party for vegetarians. I know it will be a hit and perfect dipped right from the crock pot!

  14. 5 stars
    This is one of the best potato soup I have had ever or made. I was a bit dubious with how much butter is in it, but I am glad I didn’t reduce the amount. The only sub was I used all cheddar 2/3 smoked cheddar and 1/3 regular sharp cheddar as that was what I had on hand.

    Definitely looking forward to leftovers for lunch this week!

  15. 5 stars
    Absolutely loved this soup. My 12 year old daughter, Ryan, decided to become a vegetarian about 6 months ago. I have been adjusting family recipes and searching out recipes on line. I found this and tried it immediately. It was a huge hit with the whole family but especially and more importantly Ryan. I have shared the recipe with the folks at work and received the same response, I am going to try the baked blueberry oatmeal tomorrow, I bought some cranberries to throw in it as well. Tis then season you know! Love your site!

    1. Erin I’m so thrilled y’all have been loving this soup and especially that Ryan loves it too! Hearing this totally makes my day! Don’t hesitate to let me know if there’s ever a vegetarian version of something y’all are looking for or if you need some vegetarian dinner ideas! xoxo

  16. 5 stars
    Made this soup and my husband and I both loved it! Added Dill and Smoke Paprika and fresh corn. We are doing the veggie thing so tried vegan bacon aka facon. It was okay. Gave us the crunch on top we were looking for. We both decided we would like to try adding some fish or crab next time.

    1. Hi Monika! I used my recipe card’s nutrition calculator to add the soup’s nutrition facts, great suggestion! xoxo

  17. Just a heads up, Parmesan cheese isn’t considered to be vegetarian! I’m gonna try the recipe without it! Thanks for sharing.

    1. Ohmygosh Brit I just fell down a Google rabbit hole reading about the specifics! Since the parm adds a bit of flavor here I would add some extra sharp cheddar (all the Cabot cheeses are considered vegetarian) and then any extra seasoning to taste to amp up the flavors. I’m big on adding extra scallions and like to add a little smoked paprika too lately!

  18. 5 stars
    I know I’m late to the party here, but I just found this recipe two days ago, made it in the crockpot yesterday and WOW!! My husband even thought it was phenomenal, and it’s hard to please him with a new recipe. Thanks for sharing this! My only variation is, I used almond milk instead of regular milk, I doubled the amount of crushed garlic, and I added about a tablespoon of Italian seasoning. Our new fave for fall/winter!

    1. Thank you for leaving this comment! I was just wondering if almond milk would work instead of regular milk. Now, I am DEFINITELY going to try this recipe!

  19. 1 star
    Followed this recipe exactly and it turned out horrible. The potatoes sucked up all the broth and now I just have potatoes.

    1. So sorry to hear you found the potato soup too thick it as written Stefanie. Our family likes our soup nice and thick (Not quite mashed potatoes thick but pretty hearty haha!) so I wrote it as so. If you prefer a soupier soup you can by all means add some milk and/or broth to the soup to reach your perfect consistency. It’s really one of those soups that you can totally adjust to taste to make as creamy, thick, or soupy as you’d like.

  20. 5 stars
    I loooove this soup. So creamy, yummy, and filling. And so easy to make! My family all gave good reviews. I halve the recipe all the time and make it in my smaller crock pot just for me!
    Thanks for this one!

  21. 5 stars
    Ummm…okay. This is amazing. Had to give you a quick shoutout because of how seriously wonderful this is (hubby agrees)!

  22. 5 stars
    My husband went NUTS over the Veggie Loaded Baked Potato Soup! Another hearty yet healthy recipe and we love it! This is one of those nice meals to go to on a cold, rainy day. It is very flavorful and zesty. I am a huge parmesan fan so I may have gone a bit heavy here. 🙂

  23. 5 stars
    Ok, I am clearly obsessed with your blog now. I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at Is it alright if I share this link to your recipe?

  24. 5 stars
    I love the idea of making baked potato soup in the slow cooker! What a great way to make a comfort food classic without having to babysit the pot. It looks so thick and creamy, and I love that you’ve used both cheddar and parmesan in it. YUM!

    1. Hey Heather! I used a 5 quart so you’re good to go! I think I’m actually going to be making it this week as well – I’ve been craving a big bowl of potato soup. 🙂

  25. 5 stars
    I find regular potato soup recipes to be very heavy… fat laden and just too much. This recipe was perfect and satisfying!!! And get this…I’m not even vegan! ILOVE your recipes and blog!

  26. 1 star
    I had to make a lot of changes, the soup was very bland as well as not having enough fat. Called my friend who is a vegan chef and he helped me make these adjustments. I ended up adding, 1/4 cup or so Nutritional Yeast, 1 can unsweetened full fat coconut milk, 1/2 tsp or so more dill, Onion Powder, Sage, and more pepper.

    1. Hey Sarah! Though the recipe can indeed easily be made vegan, the recipe itself does contain sharp cheddar, parmesan, and butter, all of which add both fat and flavor to the soup so it’s very important to make swaps to add both fat and seasoning back in for the soup to not be bland, ya know? Nutritional yeast is always a great option, as is coconut milk and more spices to make up for the loss of the cheese flavors. Making changes/swaps/additions are very essential when taking out a large portion of the recipe’s ingredients as it is no longer the same recipe but something entirely new.

      1. Sorry I didn’t express this more clearly. I did use the non vegan ingredients, as I am not vegan myself. I called my friend who IS vegan to help with kicking it up a bit because he is a chef and would know what I could put in that would keep the soup vegetarian for my sister. I followed the recipe exactly before I called him, and I only did that when it was supposed to be ready to serve.

        1. Ahhhh gotcha! We had it last night with the extra dill I mentioned in the recipe, sharp cheddar on top and a dollop of sour cream and still found it crazy flavorful. We make this one a lot! I *totally* get that everyone has different taste buds though and likes different degrees of seasoning. I have some readers that want basic flavors and some that want #alltheseasoning – we all have a set palate for sure. Hoping the extras your friend suggested rocked your socks and thanks for stopping over to chat, it means a lot to me! 🙂

  27. 5 stars
    I just made this as my first crockpot recipe I’ve ever made! It was delicious. I left the skins on and it actually gave the soup a nice texture as i also mashed it so it was moreno chunk. I also added a couple handfuls of spinach for some extra green and chives and a little rosemary as well. Love that it’s so simple, flavorful and gluten-free!!

  28. 4 stars
    DELISH! , which includes the sentiment of my 4 yr old. I hate to be “that guy” but i did a few variations. I olimated the parm cheese, simply bc i didnt have any. i added broccoli bc i love it on baked potatoes, AND its my 4 yr old’s fav veggie. I used lil heavy cream for its creamyness, and im new to vegaterianism, and too would miss the bacon so i garnished with fresh dill, chives, cheese and a vegan bacon and it was PERFECT to fool the palette! ps, the 4 yr old thought it was our reg old turkey bacon 🙂

    1. So glad y’all enjoyed it Sasha! Broccoli sounds like a magical addition and I love the fakin’ “bacon” on top with dill/cheese/chives – I hope you saved me a bowl! 🙂

  29. 5 stars
    Tried this tonight. Didn’t have enough time for the crock pot so I did it as a stove top and it was so easy and great! The only problem is I didn’t make enough! Can’t wait to make this again!

    1. Bahaha that’s my exact problem – once the last bowl is licked clean I’m like gahhh need more! So glad you enjoyed it! 🙂

  30. 5 stars
    I love the idea of this!! I have a question for anyone able to answer- if I will only have about an hour and a half to prepare and cook this, is it cool to just throw all of this yummy goodness into a pot and let it hang on med-high heat for an hour or so?
    Can’t wait to try it! 🙂

    1. Hey Holly! You can 100% make this on the stove-top and have it done way faster. Do you have a large dutch oven by any chance? Those work great but a large stainless steel pot will work as well! Add the broth, potato, onion, celery, and garlic to your pot and bring to a boil. Reduce to low and let it simmer until potatoes are very tender and easily mashed and then just follow along the remaining instructions from the recipe above. If you’d like you can also opt to sauté the onion/celery/garlic in butter before adding the potatoes and broth – browning the onion will give it extra flavor 🙂 Happy cooking!!! xo

  31. 5 stars
    Made THE recipe TONIGHT. I love it. Not too fat and creamy like many baked potatoe soup RECIPES are. Added 1/2 cup sour cream. Added more seasonings to taste than recommended. Added bacon to the top which was necessary, Imo. FORGOT the green ONIONS which were SOARLY missed. Don’t be shy on the sharp cheese on top, more is better!

  32. 5 stars
    Whoa! This soup has loads of flavour. My 17 month old son and I ate 2 big helpings each and I’ll definitely be making it again. Super tasty!

  33. 5 stars
    HI Jenn,
    You are the Loaded Potato Soup Godess! I just made it for the first time and ate TWO bowls! It is seriously delicious! Can’t wait to try all your other recipes! So glad I found you!

    1. I’m so glad you found me too Hilary! And I’m over the moon that you loved the recipe 🙂 For sure let me know what you end up trying next! xoxo

  34. 5 stars
    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!

    1. So thrilled you enjoyed it, Jessie! Love the addition of a bell pepper too! That’s such a great way to clean out the crisper drawer.

  35. 5 stars
    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!! ?

    1. 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

  36. 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!

    1. 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!

  37. 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!

    1. 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!

      1. 5 stars
        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. 🙂

  38. 4 stars
    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.

    1. 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

  39. 5 stars
    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!

  40. 3 stars
    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.

    1. 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!

  41. 5 stars
    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!

    1. Thanks Claire! Glad you loved the salad! Ohmygosh and YES! I keep forgetting that! They’re soy-based, right?

  42. 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!

    1. 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!

    1. 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

  43. 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 🙂

  44. 5 stars
    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!

  45. 5 stars
    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. 😀

  46. Absolutely! It’ll be easiest that way =) Otherwise you’re in for quite an arm workout! xo

    1. 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 🙂

      1. 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! 🙂

  47. Do you let the potatoes sit in the pot for the four hours and let them slowly cook before you mash them?

  48. 5 stars
    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.

  49. 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

  50. 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

  51. 5 stars
    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!

  52. 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! 🙂

    1. 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

  53. 5 stars
    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! 🙂

    1. Ahhhhh *happy dance!* I’m so glad you loved it! And High-five on the extra dill! I added extra too — I looooved the flavor boost it gave the soup! <3 Thanks Erika!

    1. 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

  54. 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?

    1. 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

    2. 5 stars
      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.

  55. 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!!

    1. 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

      1. 5 stars
        I believe you left out the milk in the recipe (maybe purposefully?). Anyhow, with milk and cheese, 1 cup of soup is 319 calories.

        We love it, by the way! Big hit with our weekly dinner group.

        1. So glad you loved the recipe, thank you! The calculations from this comment were done a few years ago before the optional milk was part of the recipe, so I appreciate you recalculating it with the milk, thank you! xoxo

  56. 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!

  57. 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!

  58. 5 stars
    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!  

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

    1. I do love adverbs, and adjectives too! Fiercely. One to many creative writing and poetry courses does that to a gal =)

  60. Thank you!!!!!!! That is the best compliment ever! =) Let me know when you make it and i”ll show up on your doorstep with a bowl 😉 haha

  61. Thank you!!! =) I’m glad it was a hit with your family! Kid approved is what I strive for with so many of my recipes =) Especially when my family is full of picky eaters! =)

  62. 5 stars
    I’m totally going to try your soup and I just started following your blog (found you on Tip Junkie)! This looks delicious and I love it being gluten free 🙂

  63. 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

  64. yum,yum and double yum. I love potato soup.  Love the tip about the mutant potatoes, giggle Hopping over from sassy sites. xo

  65. 5 stars
    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)

  66. 5 stars
    I am so glad I have brought back the potato into our lives. I usually just go for sweet potatoes, but sometimes a good potato (soup) is just realllly good. I cannot wait to try this–I think even my anti-soup son will like it.

  67. 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!

  68. I’m trying to count pay days but right now I’m overzealous and counting weekends. such craziness — so so so excited for you guys!!!!

  69. I’m on the opposite countdown! 50 days til Q comes home, eek!! Last care package went out today… girl I’m SO here for you. 

  70. I’m on the opposite countdown! 50 days til Q comes home, eek!! Last care package went out today… girl I’m SO here for you. 

  71. 6 years ago I would have done the same thing =) In fact I’m certain my fam will be doing that on their remakes of it so go ahead girl and use what you have on hand! <3 xoxo

  72. Miss you more! Life has been freaking crazy since we got the countdown gong — how are you!? updates please!!!

  73. YUM girl, this soup looks amazing, I LOVE anything potato so this is a definite must try for me. Miss you!!!!

  74. 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

  75. Oh, how I love baked potato soup! And I think I will add some bacon to the top! Sorry, Jenn!

  76. OMG you just have to say “loaded”, “baked potato” and “soup” together in the same sentence and I am in love already! The fact that it’s veggie has me leaping for joy!

  77. 5 stars
    This looks absolutely incredible!  I would just change 2 things: I’d use chicken broth instead of vegetable, and add PLENTY of crumbly bacon on top haha! 😉  (You know you love me!)

  78. 5 stars
    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.

  79. 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!

  80. What do they say about jewish soups? Jewish penicillin? =) all I want when i’m sick is matzo ball soup or something along those lines! I bet your grandmother’s chicken soup is out of this world amazing!

  81. Yum, I have a pretty good baked potato soup (sans bacon) recipe, but I love that this one is done in the crock pot! Perfect!!

  82. I am usually more of a sweet potato person but have had some potatoes in my pantry to use up for a while. Soup it is!

  83. 5 stars
    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…

  84. 5 stars
    *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! 🙂

  85. 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!

  86. 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!

  87. 5 stars
    I have some delicious leftover garlic/parmesan smashed potatoes that I thought would go to waste – I think this soup is their new fate!  Thanks girl! 🙂

  88. 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).

  89. 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).

  90. 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.

  91. Leek-potato soup with sharp sheep cheese, like Pecorino Romano, and beet soup, aka borshch.   

  92. Thanks Suzi! I kept tasting over and over until the dill found its way in — I couldn’t imagine this soup without it — you’re right — a match made in heaven!

  93. Beautiful pictures Jenn. This really makes me want to make some potato soup! And I love that you made it with no cream! I could do eat this yay!

  94. 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*

  95. Go for the soup spoon “mash” method and you wont need a drop of flour! =) It comes out super thick! <3

  96. It does alllll the work for you – its glorious! =) I always forget it exists until I have a lazy day and want soup! or need to melt chocoalte =)

  97. 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!