Crock Pot Vegetarian Potato Soup is thick, creamy, and loaded with your favorite vegetables. It’s a healthy baked potato soup that's full of flavor and the perfect way to warm up on a cold day!
Love making crock pot soups? Try my 16 Cozy Vegetarian Crock Pot Soups.
Vegetarian Potato Soup Crock Pot
This Vegetarian Potato Soup made in the Crock Pot is the best baked potato soup because it's healthy, easy to make, has a creamy texture, and tastes so good.
Don’t you just love GOOD baked potato soup? Baked Potato Soup is something I always want if I see it on a menu when I eat out. It's so thick, creamy, and filling... perfect for a crisp fall day or cold winter night.
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. My version is made with low-sodium vegetable stock and Greek yogurt to get that creamy taste without the heavy cream.
My version of Crock Vegetarian Potato Soup is less than 250 calories per serving, while many traditional bowls of this soup can have double that in calories. The taste is still there... the result is a soup that still has big, rich flavors but is a little better for you.
Crock Pot Vegetarian Baked Potato Soup from Running in a Skirt Share on X
Why You'll Love this Crock Pot Vegetarian Potato Soup recipe...
- This Vegetarian Potato Soup cooks the soup all day in your Crock Pot or slow cooker. The goal is to get the potatoes nice and soft without a lot of effort or fuss and the crock pot is the perfect way to do that.
- To get the soup thick and creamy you use a handy dandy immersion blender. Seriously, if you don't have one yet get one! I use mine all the time when I'm making soups.
- You get lots of flavor from the sharp cheddar and Greek yogurt, plus some creaminess without the cream.
- This delicious bowl of slow cooker potato soup is vegetarian, gluten-free, and less than 250 calories per bowl.
- It's a crowd-pleasing recipe that everyone will love.
Vegetarian Potato Soup Ingredients:
Here's an overview of what you'll need to make this Vegetarian Potato Soup Crock Pot recipe, but keep scrolling for the full recipe amounts.
- Potatoes: I used russet potatoes for my version but you could also use baby potatoes or Yukon gold potatoes! I peeled my potatoes for a smoother soup, but you can also leave them on.
- Celery: Celery adds some depth of flavor and richness to the soup.
- Onions: Onions compliment the potatoes and add a punch to the soup.
- Garlic: You can't have a good vegetarian potato soup without garlic! Feel free to add more until it tastes just right to you.
- Vegetable broth: A great base for a soup that also adds flavor and keeps the soup vegetarian.
- Thyme and dill: Unlike fresh herbs, dried herbs are best added at the beginning of cooking so that the flavors have time to infuse the dish.
- Greek yogurt: To prevent curdling you'll want to add the yogurt at the very end of the cooking time.
- Cheddar cheese: Use freshly grated cheese as pre-grated cheese tends to not melt as well.
- Kosher Salt and Black Pepper: Potatoes absorb a lot of salt and need to be salted well to have flavor, so don't be afraid to taste and add more. If your soup doesn't taste flavorful, it's most likely because you haven't added enough salt and pepper.
Topping ideas:
- Shredded sharp cheddar cheese
- Green onions
- Chives
- Fresh Parsley
- Additional Greek yogurt or sour cream
- Bacon or Vegan Bacon Crumbles
Instructions:
This is an overview of the instructions to make this Vegetarian Potato Soup Crock Pot recipe, but the full detailed printable recipe is below in the recipe card
- Add the potatoes, celery, onions, garlic, vegetable broth, thyme, dill, salt, and pepper to your crock pot.
- Cook on high for 3-4 hours or low for 7-8 hours or until the vegetables are tender.
- Use an immersion blender to blend the soup to a smooth consistency. Adjust salt and pepper to taste. Potatoes absorb a lot of salt, so you might need more than you'd think.
- Stir in the Greek yogurt and cheese.
- Serve with your favorite toppings!
Variations
I love this Vegetarian Potato Soup Crock Pot recipe as written, but here are some fun variations.
- Make it Vegan Potato Soup: Make this vegan by using dairy-free Greek yogurt and vegan cheese. You could also add some non-dairy milk or soy milk.
- Add More Vegetables: Corn and carrots would also be good in this.
- Make it Spicy: Add a pinch of red pepper flakes.
- Make it on the Stovetop: You can make this in a large pan on the stovetop. Start by adding a ½ tablespoon of oil or butter to the pan over medium heat. Saute your onion and celery until tender, about 5 minutes. Add the garlic for 30 seconds. Add the broth, potatoes, thyme, dill, and salt and pepper to the pan. Bring the pot to a boil and then reduce heat to a simmer and cook until the potatoes are fork tender, for about 15- 20 minutes. Add more salt as needed. Once the potatoes are tender, remove from the heat. Blend the soup with an immersion blender and stir in the cheese and Greek yogurt.
FAQ
Storage & Leftovers
Store any leftover soup of the Vegetarian Potato Soup Crock Pot recipe in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Freezing
You can freeze individual portions of the soup after cooked, or store precut potatoes and pre-cooked soup in a freezer bag as a freezer meal.
This Crock Pot Vegetarian Potato Soup recipe is so Tasty!
This Crock Pot Vegetarian Potato Soup reicpe is so rich and tasty. If you love a good cozy baked potato soup at a restaurnt, you will love my slighly healtheir version. My entire family loves this when I make it. It makes a great lunch or dinner. This soup is thick, creamy, and just screams yummy comfort food. It's filling and really sticks to the bones... as they say! This Healthy Vegetarian Potato Soup is the perfect compromise when you want a cozy meal without all the fat or calories.
This recipe for Crock Pot Vegetarian Potato Soup recipe is one I've modified over time and It's grown into a family favorite I make again and again. 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.
My soup is thick and creamy making it a filling meal but you can also serve it with garlic bread, crackers, dinner rolls or a healthy salad. Here are a few ideas to round out your plate.
What can I eat with potato soup?
- Chopped Kale Salad
- Apple Cranberry Salad
- Italian Chopped Salad
- Arugula Pear Salad
- Avocado Caprese Salad
- Everything Bagel Salad
- Vegan Cobb Salad
- Rainbow Chickpea Salad
- Kale Ceasar Pasta Salad
Crock Pot Vegetarian Baked Potato Soup from Running in a Skirt Share on X
More Vegetarian Crock Pot Soup Recipes
- 16 Cozy Vegetarian Crock Pot Soups
- Crock Pot Vegetarian Lasagna Soup
- Nourishing Vegetarian Crock Pot Lentil Soup
- Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup
- Vegetarian Crock Pot Taco Soup
- Crock Pot Butternut Squash Soup
- Crock Pot Southwest White Bean Soup
If you make this Vegetarian Potato Soup Crock Pot recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Crock Pot Vegetarian Potato Soup
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Pin for later!
Meneta Bost says
I made this for dinner on Thursday. Simple, delicious, healthy and filling. I will definitely be using this recipe again and again.
Betsy says
Excellent! Even my husband, who is not a vegetarian, liked it!
Alexis says
This was the perfect soup to keep us warm on this cold fall evening. Everyone loved this dish with crusty sourdough.
Abigail Raines says
Making this in the crockpot frees me up from fussing over the stovetop! What a tasty soup to make for chilly nights this winter!
Kushigalu says
Love how creamy and delicious this soup is. Perfect for weather here. My lil one would love this. I will soon try this recipe.
Emily says
I'm loving using the crockpot lately for soups and my whole family loved this baked potato soup recipe! We will definitely be making again soon!
Ramona says
A delicious, nutritious and gorgeous soup recipe indeed. Will be making it this week. Recipe pinned. Thank you soo much for sharing 👍
Sondra Barker says
The perfect dinner recipe. Delicious and healthy. Thanks for sharing
Leslie says
You have created a wonderful Vegetarian Potato Soup recipe! Adding celery and chives is a great idea!
Genevieve | Fitty Foodlicious says
What a perfect recipe for a cozy fall evening in! I love that you made this vegetarian too. Potato soup fr the win!
Maria says
I love baked potato soup but find it to be too heavy. This variation is delicious and doesn't feel heavy at all. It's a very comforting and delicious soup!
Amy Liu Dong says
Hands up to this soup recipe, it look so easy and delicious. Saving this recipe and will definitely making this for my family.
Beth says
This is going to be a perfect recipe for a day when we have time in the morning to do the prep but not around dinner time. I bet that yogurt gives the soup just a little tangy flavor that enhances the potatoes.
Stine Mari says
This is amazing! I love potato soup, it is so filling, hearty and delicious. And I agree, the celery adds a nice depth to the soup.
Marta says
I love potato soup. Creamy and filling. This vegetarian spin will help reduce the calorie guilt from the holidays. Thank you!
Chef Dennis says
We had your potato soup for dinner last night and it was outrageously delicious! this recipe is a keeper!
Lisa Ballantyne says
Looks divine, Julie! I love the traditional potato soup; will have to give this one a shot as well!
Miz Helen says
Thanks so much for sharing your delicious Baked Potato Soup with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
Mary Ellen @ VNutrition says
This looks totally yummy Julie! Although you know I don't do cream, I can use my cashew cream and throw on some vegan cheese shreds and I'm all set! Potatoes are my jam! Another beautiful recipe!
JulieWunder says
That would be amazing!!!
Farrah says
Ohmygoodness, I need this in my life right now!! This looks + sounds amazing!!
Kristy from Southern In Law says
This looks so delicious! Potato soup is a favourite of ours as it's so filling and delicious! Yum!
Daniel says
I love potato soup .... so hearty and filling! This one looks fantastic, love how you've adapted it. Perfect for this time of year!
JulieWunder says
Thanks so much Daniel!
Blane Sherer says
That's timely : potato soup with some
colder weather coming for the weekend.
Emily says
OOH potato soup is one of our favorites. It's so creamy and thick and comforting especially on a winter/fall/cold spring or summer day.
JulieWunder says
So true! It's delish.
Wendy@Taking the Long Way Home says
I think I need to make this for the family! With bacon on top, of course! Pinned.
JulieWunder says
Of course!!
Melissa @ Freeing Imperfections says
Okay, you're organization for the challenge puts me to shame! I really like how you've organized everything. I just lumped my crockpot recipes into my other posts most of the time instead of doing it like "crockpot challenge #3." Oh well!
This soup looks really good. I like the idea of using cream cheese instead of cream too. I can't stand buying heavy cream - it's just too much!
JulieWunder says
Thanks-- I try to stay organized 🙂 Sometimes it works, sometimes it doesn't! Glad it's working this time.
Annie @ What's Annie Making says
This looks delicious Julie! I always leave my soup a little chunky too 🙂 Great idea to use low fat cream cheese too. Add a little zip without all the calories.
JulieWunder says
Thanks Annie!