Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (137)
Crock-pot Vegetarian Baked Potato Soup
NUTRITION · PER SERVING255M COOK
CAL 14%·PRO 22%
CARBS 28G39% OF CAL
3G FIBER5G SUGAR20G OTHER
FAT 14G47% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, creamy vegetarian potato soup made in the slow cooker. Comfort food with cheese, herbs, and a touch of heat. Hearty enough for a complete meal.
mainamericansoup🌀 blender⏲️ slow cookergluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 cups vegetable broth (plus extra to taste)
- 3 cloves garlic (minced)
- 1/4 cup salted butter
- 1 cup milk (plus any extra to taste)
- 1/2 cup parmesan cheese (grated)
- 1/2-3/4 cup sharp cheddar (grated)
- 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 you love it!))
- plain greek yogurt or sour cream
- freshly grated sharp cheddar cheese
- zesty red pepper flakes
- chopped green onion (chives work too!)
At a glance
PER SERVING · TIME 255M
CAL 14%·PRO 22%
CARBS 28G39% OF CAL
3G FIBER5G SUGAR20G OTHER
FAT 14G47% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 769mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 266mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.