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Crock Pot Vegetarian Potato Soup recipe / Running in a Skirt

Crock Pot Vegetarian Baked Potato Soup

Julie Wunder
Crock Pot Vegetarian Baked Potato Soup is thick, creamy, and loaded with your favorite vegetables. It’s a healthy soup that's full of flavor and the perfect way to warm up on a cold day!
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 245 kcal


  • 2 pounds russet potatoes, cubed
  • 3 celery stalks, sliced
  • 1 medium onion chopped, chopped
  • 3 garlic cloves, minced
  • 32 ounces low sodium vegetable broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried dill
  • salt & pepper to taste
  • ¼ cup plain greek yogurt
  • ¼ cup cheddar cheese
  • garnish: shredded 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!


I tested the recipe with about a quarter teaspoon of salt and pepper but it depends on the broth you choose and how much salt is in it. Adjust to your personal tastes.


Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 64mgPotassium: 1013mgFiber: 4gSugar: 4gVitamin A: 84IUVitamin C: 16mgCalcium: 105mgIron: 2mg
Keyword crockpot, potatoes, soup, winter
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!