This is a revised creamy slow cooker vegan potato soup recipe with fresh rosemary, raw cashews, nutritional yeast and more. Since this first went out in 2018, I’ve learned a few things. And after implementing those changes, what we have here is an undeniably thick, delicious and satisfying soup.
This recipe serves ~4-6.
A few things…
- ・You will need a high speed blender (Vitamix or Ninja) to blend up the raw cashews with the soup. If you do not have one, you can always soak your cashews, and then, use a regular food processor or blender.
- ・No fresh rosemary? Try adding 1 tsp dried rosemary.
- ・I have an old school crockpot, so I have to sauté the aromatics for the vegan potato soup in a separate pot on the stove. By all means, if yours is fancier and you can do it right in the device… do that!
- ・Soup too thick for you? Thin it with water or broth, and then, adjust the seasonings.
- Please enjoy this super creamy slow cooker vegan potato soup recipe! And explore more UVK recipes, like Slow Cooker Vegan Baked Beans, Winter White Bean Soup, Roasted Breakfast Potatoes, Vegan Slow Cooker Stewed Green Beans and Tomatoes, and Rosemary Lentil Walnut Burgers 💚
Slow Cooker Vegan Potato Soup
2½ cups chopped onion (OR ~1 large onion, chopped)
1 Tbsp olive oil
4 garlic cloves, finely chopped
½ cup chopped celery (OR ~2 celery stalks, chopped)
3 cups broth (vegetable or fake chicken)
½ tsp garlic powder
2 bay leaves
8 cups peeled and cubed Russet potatoes (OR ~4 large Russet potatoes, peeled and cubed)
3 fresh rosemary sprigs (OR 1 tsp dried rosemary)
1 cup water
¾ cup raw whole cashews
1 Tbsp nutritional yeast
1 Tbsp lemon juice
½ tsp salt
Black pepper, to taste
Chopped fresh chives, to top – optional
1. First, you’ll sauté the aromatics for the slow cooker vegan potato soup. In a medium pot, add the onions, olive oil and a dash of salt. Sauté over medium-high heat for 10 minutes or until the onions are golden. Then, stir in the garlic, celery and black pepper (to taste), and continue sautéing for another minute or two.
2. Add the broth, garlic powder and bay leaves to the pot. Scrape the bottom to remove any of the tasty bits. Then, add the contents of the pot to the slow cooker with the potatoes and rosemary sprigs. Secure the lid, and cook the slow cooker soup on HIGH for 4-5 hours.
3. At the end of cooking, use a spoon to fish out the bay leaves and stems from the rosemary. Then, add ~1 cup of slow cooker vegan potato soup to a high speed blender with 1 cup water, the raw cashews, and the nutritional yeast. Blend until very creamy and completely smooth.
4. Stir the contents of the blender into the slow cooker. Then, add the lemon juice and salt. Taste, and adjust seasonings, if needed (more salt? lemon?). Serve slow cooker creamy vegan potato soup topped with chopped chives.
