Creamy Crockpot Potato Soup Recipe

Creamy, cozy, and ridiculously easy — this Crockpot Potato Soup recipe turns humble spuds into a silky, satisfying bowl that practically makes dinner itself. Want comfort food with zero fuss and totally plant-based? Yup — this is it.

Hey — I make this when I need something warm on the table that won’t demand my full attention. I toss everything into the slow cooker in the morning and come home to a house that smells like dinner actually cared about me. Sounds good? Let’s get into it.

Quick facts you’ll love

• Servings: 4 servings (generous bowls).
• Prep time: 15 minutes.
• Cook time: 7–8 hours on LOW (or 3–4 hours on HIGH).
• Total time: ~8 hours (mostly hands-off).
• Estimated calories per serving: ~506 kcal (approximate; see nutrition notes).
• Diet: 100% vegan.

Why this Crockpot Potato Soup works

Slow cooking builds flavor without you babysitting the pot. The potatoes soften into a naturally creamy base, and the coconut milk + vegan yogurt add richness without dairy. You get cozy comfort that’s actually made from plants — no heavy cream disasters required. Bold takeaway: this soup tastes indulgent but keeps things plant-powered.

Ever tried to make creamy soup on the stovetop and ended up stirring for hours? Who has time for that? The crockpot does the work while you live your life.

Ingredients

• 2 tablespoons vegan butter (or olive oil)
• 1 small yellow onion, diced
• 3 large carrots, scrubbed and diced
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon cayenne pepper
• 3–4 cups low-sodium vegetable broth
• 1 can (12–13 oz) full-fat coconut milk (unsweetened) or vegan heavy cream
• 3 tablespoons cornstarch
• 1 cup vegan shredded sharp cheddar cheese (plus extra for serving)
• 1 cup plain unsweetened vegan yogurt (soy/ cashew / coconut)

Topping ideas: vegan bacon bits (optional), chopped fresh chives (optional), extra vegan cheese, cracked black pepper.

Equipment (keep it simple)

• 6-quart (or larger) slow cooker (nonstick spray recommended) — essential.
• Large skillet for sautéing the onion.
• Measuring spoons & cups, mixing bowl and whisk.
• Potato masher or large wooden spoon.
• Ladle and bowls for serving.

FYI: You don’t need a fancy machine. A basic slow cooker and a good knife do the job just fine.

Step-by-step Instructions for Crockpot Potato Soup recipe

1. Prep the crockpot: Lightly coat a 6-quart (or larger) slow cooker with nonstick spray. I always do this — fewer cleanup regrets later.
2. Sauté the onion: In a large skillet, melt 2 tbsp vegan butter over medium heat. Add the diced onion and sauté 6–8 minutes until soft and sweet. Stir often. Then add the onions to the slow cooker.
3. Add veggies & seasoning: To the crockpot, add the diced carrots, potato chunks, Italian seasoning, 1 tsp salt, ¼ tsp cayenne, and 3 cups vegetable broth. Stir to combine.
4. Slow cook: Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours, until the potatoes and carrots become completely tender. (They should mash easily with a fork.)
5. Prepare the thickener: While the veggies cook, whisk 3 tbsp cornstarch into the coconut milk/vegan cream until smooth.
6. Thicken: During the last 30 minutes of cooking, stir the cornstarch mixture into the slow cooker and continue cooking for 30 more minutes. This creates a velvety, thick base.
7. Finish with cheese & yogurt: Just before serving, stir in 1 cup vegan shredded cheddar and 1 cup plain unsweetened vegan yogurt. Use a potato masher or a large spoon to mash about half the potatoes in the slow cooker — this gives the soup body while leaving some texture.
8. Adjust consistency & seasoning: If you want the soup thinner, add the remaining 1 cup vegetable broth (warm it first) until you reach your desired consistency. Taste and add more salt/pepper if needed.
9. Serve: Ladle hot soup into bowls and top with vegan bacon bits, chives, and extra vegan cheese or yogurt as desired.

Pro tip: For a smoky kick without bacon, add ½ tsp smoked paprika while sautéing the onions.

Notes on texture and technique

• Mash half the potatoes — I promise it gives you the best rustic creaminess without losing spoonable chunks.
• If the soup seems too thin after chilling, gently reheat and stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.
• If it gets too thick after cooling, add warm broth or plant milk rather than cold water.

You may also like Next recipe

Easy Three-Bean Vegetarian Chili — Crockpot Recipe

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat gently on the stove over medium-low heat. Add a splash of plant milk or vegetable broth to loosen the soup if needed. Microwave works fine for single servings — just stir halfway through.

Nutrition (approximate per serving — 4 servings total)

• Calories: ~506 kcal per serving (approximate).
• Carbohydrates: ~64 g
• Protein: ~24 g
• Fat: ~18 g (Saturated fat ~9 g)
• Fiber: ~7 g
• Potassium, Vitamin A, Vitamin C, Calcium, Iron: present in good amounts due to potatoes, carrots, and fortified plant milks.

Important note: Because this recipe uses only plant-based ingredients (vegan butter, coconut milk, vegan cheese), the cholesterol should be 0 mg. If you see nonzero cholesterol in a nutrition label, that value likely came from a non-vegan version — so rest easy, this vegan bowl stays cholesterol-free.

Variations & swaps (because variety = happiness)

• Lower saturated fat: Use light coconut milk or unsweetened oat/soy cream instead of full-fat coconut milk.
• Thicker potato base: Swap 3 tbsp cornstarch with 2 tbsp arrowroot for a glossy finish.
• Add greens: Stir in a couple of handfuls of chopped kale in the last 20 minutes for color and extra nutrients.
• Chive swap: Replace chives with green onion or parsley.

Troubleshooting (real-life kitchen help)

• Potatoes stay firm? They may be too large — cut into 1/2-inch chunks or cook longer.
• Soup splits? Don’t boil after adding vegan yogurt; warm it slowly and stir gently.
• Too bland? Add more salt in small increments, and finish with a squeeze of lemon or splash of apple cider vinegar to brighten flavors.

Serving suggestions

• Crusty bread or garlic toast for dunking.
• Simple side salad with lemon vinaigrette to balance the creaminess.
• Toppings bar: vegan bacon bits, chives, extra vegan cheese, cracked black pepper.

IMO, a bowl plus a piece of crusty bread = life sorted.

Final thoughts (personal)

This Crockpot Potato Soup recipe gives you all the warm, cozy vibes without dairy or drama. It works for busy weeknights, makes excellent leftovers, and scales easily if you want to feed a crowd. I love that it feels indulgent and still fits into a plant-based lifestyle.

So, will you toss the potatoes in the crockpot tomorrow morning? I bet your future self will thank you.

Crockpot Creamy Potato Soup Recipe

Creamy, cozy, and ridiculously easy — this Crockpot Potato Soup recipe turns humble spuds into a silky, satisfying bowl that practically makes dinner itself. Want comfort food with zero fuss and totally plant-based? Yup — this is it

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 14 minutes mins

Servings: 4

Course: crockpot, Soup

Cuisine: American

Calories: 506

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons vegan butter or olive oil
• 1 small yellow onion diced
• 3 large carrots scrubbed and diced
• 2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch chunks
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon cayenne pepper
• 3 –4 cups low-sodium vegetable broth
• 1 can 12–13 oz full-fat coconut milk (unsweetened) or vegan heavy cream
• 3 tablespoons cornstarch
• 1 cup vegan shredded sharp cheddar cheese plus extra for serving
• 1 cup plain unsweetened vegan yogurt soy/ cashew / coconut
• Topping ideas: vegan bacon bits optional, chopped fresh chives (optional), extra vegan cheese, cracked black pepper

Equipment

• 6-quart (or larger) slow cooker (nonstick spray recommended) — essential.
• Large skillet for sautéing the onion.
• Measuring spoons & cups, mixing bowl and whisk.
• Potato masher or large wooden spoon.
• Ladle and bowls for serving
• FYI: You don’t need a fancy machine. A basic slow cooker and a good knife do the job just fine

Method

 

1. Prep the crockpot: Lightly coat a 6-quart (or larger) slow cooker with nonstick spray. I always do this — fewer cleanup regrets later.
2. Sauté the onion: In a large skillet, melt 2 tbsp vegan butter over medium heat. Add the diced onion and sauté 6–8 minutes until soft and sweet. Stir often. Then add the onions to the slow cooker.
3. Add veggies & seasoning: To the crockpot, add the diced carrots, potato chunks, Italian seasoning, 1 tsp salt, ¼ tsp cayenne, and 3 cups vegetable broth. Stir to combine.
4. Slow cook: Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours, until the potatoes and carrots become completely tender. (They should mash easily with a fork.)
5. Prepare the thickener: While the veggies cook, whisk 3 tbsp cornstarch into the coconut milk/vegan cream until smooth.
6. Thicken: During the last 30 minutes of cooking, stir the cornstarch mixture into the slow cooker and continue cooking for 30 more minutes. This creates a velvety, thick base.
7. Finish with cheese & yogurt: Just before serving, stir in 1 cup vegan shredded cheddar and 1 cup plain unsweetened vegan yogurt. Use a potato masher or a large spoon to mash about half the potatoes in the slow cooker — this gives the soup body while leaving some texture.
8. Adjust consistency & seasoning: If you want the soup thinner, add the remaining 1 cup vegetable broth (warm it first) until you reach your desired consistency. Taste and add more salt/pepper if needed.
9. Serve: Ladle hot soup into bowls and top with vegan bacon bits, chives, and extra vegan cheese or yogurt as desired.
10. Pro tip: For a smoky kick without bacon, add ½ tsp smoked paprika while sautéing the onions.

Notes

Notes on texture and technique

• Mash half the potatoes — I promise it gives you the best rustic creaminess without losing spoonable chunks.
• If the soup seems too thin after chilling, gently reheat and stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.
• If it gets too thick after cooling, add warm broth or plant milk rather than cold water.