Crock Pot Vegetarian Potato Soup
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!
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
Storage & Leftovers
Store any leftovers of the in Vegearian Potato Soup Crock Pot recipe in an airtight container in the refridgerator for up to 5 days.
Freezing
You can freeze indiviudal portions of the soup after cooked, of store precut potatoes and pre-cooked soup in a freezer bag as a freezer meal.
Nutrition
Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 64mgPotassium: 1013mgFiber: 4gSugar: 4gVitamin A: 84IUVitamin C: 16mgCalcium: 105mgIron: 2mg
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