Go Back

Vegan Slow Cooker Baked Potato Soup

Meaghan Dawson
Course Soup


  • 4 pounds russet potatoes peeled and small diced
  • 1 small onion diced
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 3 cups vegtable broth
  • 1/2 cup raw cashews
  • boiling water
  • 4 tablespoons olive oil
  • 1/4 cup flour
  • 1/3 cup vegan sour cream
  • Thinly sliced scallions, chives, bacon, and cheese (if not vegan) for toppings.


  • Add potatoes, onions, and broth to the slow cooker. Sprinkle it with salt and pepper and stir. Cook on high for 3-4 hours or until potatoes are tender.
  • About 30 minutes before soup will be done, pour boiling water over cashews JUST until they are covered and let rest for 10 minutes to soften.
  • In a high speed blender, puree cashews AND water until completely blended. Set aside.
  • In a medium saucepan, heat olive oil over medium high heat.
  • Add in flour, whisking continuously until bubbly.
  • Add in pureed cashews and sour cream, whisking until smooth.
  • Add to soup and stir to mix.
  • Cook for 10 more minutes
  • Remove half of the soup to a bowl and, using an immersion blender, puree the remaining soup until smooth (alternatively, add half of soup to blender, cover lid with a towel and blend until smooth)
  • Combine blended and unblended soup, stirring to combine.
  • Taste, season with salt and pepper if desired.
  • Serve with sliced chives and scallions (or bacon and cheddar if not vegan).
  • Add broth to loosen during reheating.