Slow Cooker Vegan Cream of Potato Soup

Making this vegan cream of potato soup is easy with a slow cooker. Sauté leeks and onions in a skillet before adding them to a slow cooker with potatoes, vegetable broth, and spices. Cook the vegetables for a few hours, soy milk, and purée. Serve with chopped fresh chives.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. vegan butter
  • 3 large leeks (white part only), thinly sliced
  • 1 medium onion, peeled and sliced
  • 3 large Idaho potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. dried thyme
  • 1 cup unsweetened soy milk
  • 1⁄4 tsp. salt
  • 2 Tbsp. chopped chives


  • In a large skillet over medium heat, melt butter. Add the leeks and onions and sauté for 10 minutes.
  • Transfer to a 6-quart slow cooker. Add the potatoes, vegetable broth, bay leaf, pepper, and thyme. Cover and cook over low heat for 6 hours.
  • Remove the bay leaf and add the soy milk and salt. Purée using an immersion blender or traditional blender.
  • Garnish with chives before serving.