Slow Cooker Potato Soup {Vegetarian}

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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