I gave my favorite Crock Pot Vegetarian Potato Soup recipe a makeover and it’s better than ever!
Don’t you just love baked potato soup? It’s something I always want if I see it on a menu. Sadly the version in the restaurant may have chicken stock and most likely has all sorts of heavy cream and butter. Sure, there is a time and place for the indulgent kind… but my Crock Pot Vegetarian Potato Soup recipe is of course a little bit healthier.
Because that’s how we roll, my friends!
You cook the soup all day in your Crock Pot or slow cooker. The goal is to get the potatoes nice and soft.
To get the soup thick and creamy you use a handy dandy immersion blender. Seriously, if you don’t have one yet… just click over and hit checkout on Amazon. <—affiliate link! I use mine all the time when I’m making soups.
At the end you stir in the sharp cheddar and greek yogurt to get some creaminess without the cream.
Serve my Crock Pot Vegetarian Potato Soup recipe with your favorite baked potato toppings like extra sharp cheddar and green onions. If you’re in a family with carnivores… you could always give them some bacon too. 🙂 At least that’s what makes the Hubs happy.
I will however stick to my cheese and green onions. I love the fresh crunch and color with adding them.
This soup is thick, creamy and just screams yummy comfort food. It’s filling and really sticks to the bones… as they say!
This recipe for Crock Pot Vegetarian Potato Soup recipe is one I’ve modified over time and I really enjoy it. It’s very satisfying when you just need a little comfort food and is very easy to make. I hope you’ll try it and enjoy it as much as I do!
Crock Pot Vegetarian Potato Soup recipe
This is a 2013 Running in a Skirt recipe that got a nice makeover in 2017!
Vegetarian Baked Potato Soup
- 2 pounds russet potatoes, cubed
- 3 celery stalks, sliced
- 1 medium onion chopped
- 3 garlic cloves, minced
- 32 ounces low sodium vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 1/4 + salt
- 1/4 + pepper
- 1/4 cup plain greek yogurt
- 1/4 cup cheddar cheese
- garnish: additional cheddar cheese, green onions or chives
- Put the potatoes, celery, onion, garlic, broth, thyme, dill, salt and pepper in a large crock pot.
- Cook on high 3-4 hours or low 7-8 hours or until the potatoes are tender.
- Use an immersion blender to blend the soup to a smooth consistency. Adjust seasoning and salt/pepper as needed.
- Stir in the greek yogurt and cheese. Adding additional if desired.
- Garnish with additional cheddar cheese, green onions or chives!
Like it? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.
Cutting carbs? Also try my Cauliflower Cheddar Soup which is a carb-free twist on this soup.
Want more healthy vegetarian Crock Pot soups?Yum! Crock Pot Vegetarian Baked Potato Soup #slowcooker #crockpot #recipe Click To Tweet
Thanks for stopping by today! Tomorrow I’m sharing a fabulous, fresh way to style your favorite flannel shirt.
I’m linking up with: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel, Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
What type of soup do you like to order out?
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