Friday Feast: Crock-Pot Potato Soup

Since we're on a potato kick this week, I decided to give you the recipe to my Crock-Pot Potato Soup. It's 100% vegan, and 100% delicious and good for ya, too. How about THEM APPLES?

It's also 100% EASY given that you can toss the ingredients in your slow cooker.

Crock-Pot potato soup

Crock-Pot Potato Soup  by Jessica Lemmon


  • 5-6 Yukon Gold potatoes (or 4 russet), diced
  • 1 clove garlic, minced
  • 2 ½ cups vegetable broth
  • ½  tsp. rosemary
  • 1 tsp. salt
  • ¼ tsp. thyme
  • ½ tsp. Bouquet Garni (this is a Penzey’s spice, or you can use Italian seasoning, any mild blend is fine.)
  • 1/8-1/4 tsp. cayenne pepper
  • Additional salt and pepper to taste

Add later:

  • 2-3 Tbsp. Nutritional Yeast
  • 1/2-1 cup nondairy(unsweetened) milk


  1. Place diced potatoes, minced garlic, seasonings, and veggie broth (enough to just cover the potatoes) in the Crock-Pot.
  2. Cover and cook on HIGH for 3-4 hours or until potatoes are cooked through. (Stick a sharp knife into the potato, if it slides off, it’s done. If it sticks, give it more time.) Alternatively, you can cook on LOW for 6-8 hours.
  3. Hand mash the potatoes, adding the nutritional yeast and nondairy milk until soup is “soupy” enough for you.
  4. Serve topped with nondairy sour cream, chives, and vegan bacon bits (Bacos), if desired.

Yields: 5 large bowls