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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! 

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
Calories 234 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 5 medium russet potatoes (approx. 2 pounds peeled and chopped into 1/2-inch cubes)
  • 1/2 cup finely diced celery (approximately 3 stalks)
  • 1 onion diced
  • 3 cups vegetable broth plus extra to taste
  • 3 cloves garlic minced
  • 1/4 cup salted butter
  • 1 cup milk plus any extra to taste
  • 1/2 cup parmesan cheese grated
  • 1/2-3/4 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!)

TASTY TOPPINGS

Instructions

  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? 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.
  5. 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!

  6. 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!

Recipe Notes

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.

Nutrition Facts
Veggie Loaded Baked Potato Soup... in the Crock-pot!
Amount Per Serving
Calories 234 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 864mg 36%
Potassium 653mg 19%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 8g 16%
Vitamin A 11.8%
Vitamin C 11.1%
Calcium 18.9%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.