Description
This Veggie Loaded Baked Potato Soup made in the Crock-pot is a hearty, creamy, and comforting vegetarian dish that perfectly captures the flavors of a loaded baked potato. Packed with russet potatoes, celery, onion, and a blend of cheeses, this slow-cooked soup is easy to prepare and rich in taste, making it a perfect meal for cozy days. It’s thick, flavorful, and topped with sharp cheddar, Greek yogurt or sour cream, and green onions for an authentic loaded baked potato experience without any bacon.
Ingredients
Scale
Vegetables
- 5 medium russet potatoes (approx. 2 pounds, peeled and chopped into 1/2-inch cubes)
- 1/2 cup finely diced celery (approximately 3 stalks)
- 1 onion (diced)
- 3 cloves garlic (minced)
Liquids & Broth
- 3 cups vegetable broth (plus extra to taste)
- 1 cup milk (plus any extra to taste)
Dairy & Cheese
- 1/4 cup salted butter
- 1/2 cup Parmesan cheese (grated)
- 1/2 – 3/4 cup sharp cheddar cheese (grated)
- Plain Greek yogurt or sour cream (for topping)
- Freshly grated sharp cheddar cheese (for topping)
Seasonings & Spices
- A few cranks of ground black pepper
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp dried dill (add 1/4 tsp first, taste, then double if desired)
- Chopped green onion or chives (for topping)
Instructions
- Prep the Vegetables: Peel and chop the russet potatoes into 1/2-inch cubes. Finely dice the celery and onion, and mince the garlic cloves. This prep ensures the ingredients cook evenly and meld well together in the soup.
- Add Ingredients to Crock-pot: Toss the chopped potatoes, celery, onion, and minced garlic into the slow cooker. Pour in the vegetable broth, add the salted butter, kosher salt, and a few cranks of ground black pepper to season the base.
- Slow Cook: Set your slow cooker to HIGH and cook for 4 hours. Alternatively, if you prefer or will be away longer, set it to LOW and cook for 8 hours. Slow cooking allows the potatoes and veggies to soften fully and the flavors to marry beautifully.
- Mash the Soup to Desired Texture: Once cooked, decide if you want a chunky or smooth soup. Use a potato masher or immersion blender to blend the soup until creamy and smooth, or lightly mash with a wooden spoon for a chunky texture with potato bits.
- Add Cheese, Milk, and Seasonings: Stir in the grated Parmesan, sharp cheddar cheese, and milk. Adjust the thickness by adding more broth or milk if needed. Season with garlic powder, red pepper flakes, and dried dill to taste. Mix everything well until cheese melts and soup is creamy.
- Garnish and Serve: Taste and adjust seasonings as necessary. Top servings with extra shredded sharp cheddar cheese, a dollop of plain Greek yogurt or sour cream, zesty red pepper flakes, and freshly chopped green onions or chives. Serve warm and enjoy the comforting flavors reminiscent of a loaded baked potato!
Notes
- Allow the slow cooker to do the work for a thick, creamy, and satisfying vegetarian soup.
- This recipe is free from meat and rich in veggies, making it a healthy, wholesome meal choice.
- For a thinner soup consistency, add extra vegetable broth or milk as desired and adjust seasonings accordingly.
- Adjust the amount of dill and red pepper flakes to suit your flavor preferences.
- This soup tastes just like a loaded baked potato without the bacon, so it’s perfect for vegetarians or anyone looking for a meat-free alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 234 kcal
- Sugar: 3 g
- Sodium: 864 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 28 mg
