Vegetarian Slow Cooker Potato Soup

Total time8 hr 20 min

Prep time20 min

Cook time0 min

Creamy, ultra-comforting potato soup starts with russet potatoes simmering low and slow with onion, garlic, and a savory broth until they're fork-tender and ready to mash right in the pot. Smoked paprika and thyme add warmth and depth, while cream cheese, sharp cheddar, and a swirl of sour cream turn the whole thing thick, rich, and irresistibly velvety. Mashing half the potatoes right in the slow cooker gives you that perfect balance of silky broth and hearty chunks in every spoonful. Finish bowls with a flurry of sliced green onions and extra cheddar for a cozy, crave-worthy dinner that practically cooks itself. This one is a great fit for a vegetarian kitchen, delivering all the slow-cooked, cheesy comfort you want without missing a beat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

6 slices bacon, cut into 1-inch pieces
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 medium yellow onion, diced
3 cloves garlic, minced
3 lbs russet potatoes, peeled and cut into ¾-inch cubes
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup whole milk
½ tsp smoked paprika
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 oz cream cheese, cut into cubes and softened
1 cup shredded cheddar cheese, plus more for serving
½ cup sour cream

For serving

3 green onions, thinly sliced (optional)

Instructions

1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
2
Add the diced onion to the skillet with the drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!