Vegetarian Baked Potato Soup

Winter may be over a week away (as of today), but it’s definitely cold enough to for the winter blues! To warm and uplift your spirits, here is a hearty Baked Potato Soup!


  • 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!)


  1. Chop your veggies and toss them in the pot!

  2. Next add veggie broth, garlic, butter, salt, and pepper.

  3. Set your slow cooker to HIGH and cook for 4 hours, or, if you're gone for the day, set it to LOW for 8 hours.

  4. Do you want your soup chunky or smooth? For smooth soup, use a potato masher or even an immersion blender to make the soup creamy. For chunky potato soup, grab a wooden spoon and mash the potatoes partially.

  5. Ready to eat? Simply mix in your cheese, milk, spices, and a spoonful or two of green onions or chives. For a thinner soup, you can add more broth or milk as desired; simply add extra seasoning and mix-ins along with it and you're good to go!

  6. Give it a taste, add any extra seasoning as desired, toss on some toppings, and dig in!

This recipe was inspired by Jenn from “Peas and Crayons.” To see more or show support of her soup ideas, visit her here: