Day 322.
I love potato soup, and it’s toggling back and forth between soup weather and non-soup weather here. So I grabbed the chance to make this delicious dish on a cool, drizzly day. The soup can be made vegetarian or vegan based on which homemade cream of seitan or mushroom is used. I created this version with a vegetarian cream of mushroom, but would love to try this again with a cream of seitan or even cream of chickpea soup another day.
Slow Cooker Potato Soup
Adapted from Easy Crockpot Potato Soup.
Ingredients
- 4 medium potatoes, diced small
- 1 bell pepper, diced
- 1 onion, diced
- 1.5 cups (1 “can”) Homemade Vegetarian or Vegan Cream of “Chicken” or Cream of Mushroom Soup
- 4 cups Easy Slow Cooker Vegetable Broth
- 8 ounces cream cheese (vegan, if desired)
Directions
Add all ingredients, except cream cheese to a 4-quart slow cooker and cook on low for 5-6 hours. Add in cream cheese and cook on high for 30 minutes before serving.
The Results
I really enjoyed the simplicity of this potato soup. I’m still a huge fan of the Loaded Baked Potato Soup I made earlier this year (way back on Day 77), but this soup is definitely a keeper, too. And the slow cooker makes it incredibly simple.
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I love potato soup, especially in the winter. It's comforting and warm. What a great recipe.
Thanks!