If you love to load up your baked potatoes, then this soup is for you. It’s creamy, flavorful, and topped with vegan cheese, vegan bacon, and green onion. The best part? It’s beyond easy to make! Just throw your ingredients in a Crockpot® 4.5-Quart Manual Slow Cooker and leave the work to the slow cooker.
Features of the Crockpot® 4.5-Quart Manual Slow Cooker
- 3 Manual Heat Settings: Choose between High, Low, and Warm! This means cooking flexibility no matter what you’re making
- 4.5-Quart Capacity: Feeds 4+ people – perfectly sized for preparing chilis, soups, and family meals!
- Oven-Safe Stoneware: The removable stoneware is oven-safe up to 400°F
Ingredients
This recipe requires just 9 simple ingredients!
- baking potatoes
- onion
- vegetable broth
- plain unsweetened rice milk
- garlic cloves
- vegan butter
- salt and pepper
- vegan cheddar shreds
How to make this soup
This recipe couldn’t be any easier! Let your Crockpot™ Slow Cooker do the work so you don’t have to.
- To your Crockpot™ Slow Cooker, add all of your ingredients minus the vegan cheese. Stir, then cover and cook on high for 4 hours.
- After 4 hours, stir in the cheese until melted. Using a potato masher or immersion blender, mash/blend the mixture until creamy (some potato chunks may remain). Serve immediately! Not serving right away? Keep it on the warm setting.
Other Slow Cooker Recipes
Slow Cooker Broccoli Cheddar Soup
Slow Cooker Lasagna Soup
Slow Cooker Broccoli Cheddar Orzo
Slow Cooker Hearty Sweet Potato Chili
Crockpot® Slow Cooker Loaded Baked Potato Soup
If you love to load up your baked potatoes, then this soup is for you. It's creamy, flavorful, and topped with vegan cheese, bacon, and green onion.
Equipment
- Crockpot® 4.5-Quart Manual Slow Cooker
Ingredients
- 6 medium-large baking potatoes, peeled and diced
- 1 medium-large onion
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) plain unsweetened rice milk
- 3 garlic cloves peeled and minced
- 1/4 cup (56 g) vegan butter
- 1 tsp salt plus more to taste
- 1 tsp ground black pepper plus more to taste
- 1 cup (113 g) vegan cheddar shreds
For serving
- Vegan cheddar shreds
- Chives or green onion
- Vegan bacon cooked and chopped
Instructions
- To your Crockpot™ 4.5-Quart Manual Slow Cooker, add diced potatoes, onion, broth, rice milk, garlic, butter, salt, and pepper. Stir. Cover and cook on high for 4 hours.
- After 4 hours, stir in the cheese until melted. Using a potato masher or immersion blender, mash/blend the mixture until creamy (some potato chunks may remain).
- Serve topped with extra cheddar shreds, chives/green onion, and bacon.
I’m making it now, but only have oat milk. Will that be an okay substitute for rice milk?
I use any unsweetenedd milk substitute and it works great! The only downside to using coconut milk as a milk substitute is that it often leaves a coconut-y flavor which can override all other flavors (in my opinion).