Vegan Baked Potato Soup Crockpot Recipe
Looking for a tasty soup the whole family will enjoy? Try vegan baked potato soup made in the slow cooker! It's an easy recipe to make, it's filling, and tastes great. It's versatile too, so you can top it with what you prefer. The toppings are what you would like to put on your soup. I like to put vegan shredded cheddar cheese (I like Violife or Follow Your Heart brand), vegan sour cream, and some vegan coconut bacon (this is what is in it in the picture). I serve it up with some biscuits are crusty bread and butter. Other topping options include chives, green onions, jalepenos, etc.
What you need:
6-7 Russet potatoes, peeled and cubed
3 stalks of celery, finely chopped
1 medium onion,chopped
3 garlic cloves, minced
4 cups of vegetable broth
1 cup plant based milk
1/4 cup of vegan butter
salt and pepper to taste
toppings of your choice
What to do:
Add all of the ingredients, except for the toppings and salt and pepper, to the crockpot. Turn it on low for 7 hours, or on high for 4 hours. When it's ready for the next step, the potatoes should be soft. Next, use an immersion blender or carefully work in batches to put it in your regular blender, and blend it up. You will want to blend it smooth or leave it a little chunkier, that's up to you. Give it taste and add in salt and pepper to taste. Ladle it into bowls and add your toppings. Enjoy!