Vegan Dump & Go Slow Cooker Loaded Potato Soup
This soup is hearty, creamy, and super satisfying. The best part is that it’s incredibly simple to make, all you have to do is dump all of the ingredients into your slow cooker and let it do its thing.
I finished mine off with a dollop of vegan sour cream, some crispy Smart Bacon, more shredded vegan cheddar, green onions, and lots of freshly ground black pepper. I also served these with some warm dinner rolls for dipping. This meal was perfection.
Onto the recipe, if you make this be sure to tag me on Instagram @BitchyBaker <3
Dump and Go Crock Pot Loaded Potato Soup
Prep Time: 10 Minutes
Cook Time: 6-8 Hours
1 bag frozen hash browns, preferably the cubed kind (I used Potatoes O’Brien-Style hash browns, a 28oz bag)
4 cups vegan chicken broth, or vegetable stock (I used Orrington Farms brand broth powder)
4 cloves garlic, minced
4-5 green onions, just the white parts, thinly sliced (save the green parts for topping later on)
2 tablespoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
1 teaspoon dried thyme (or use 2 teaspoons fresh thyme leaves)
1 teaspoon vegan lactic acid powder (optional, see notes)
1 5oz package Lightlife Smart Bacon, cooked and crumbled, or substitute 5 ounces of another vegan bacon of choice, reserve about 1/3 of a cup for topping (see notes for cooking tips and recommended substitutes)
7 ounces vegan cheddar, shredded, or sub other cheese of choice, reserve about a 1/3 for topping (I used Daiya Medium Cheddar)
Salt and pepper to taste
Reserved Smart Bacon
Reserved sliced green onion tops, or chives
Reserved shredded cheese
1.) In a crock-pot, combine all ingredients apart from the cheddar, cornstarch, and salt + pepper. Be sure to reserve the tops of the green onions and some of the veggie bacon for the top. Stir well to combine.
2.) Cook on low for at least six hours, or up to eight hours. Alternately you may cook on high for 2-3 hours.
3.) Remove and discard bay leaves. Add in the cheese, reserving about a third of the cheese for the top. Add in the cornstarch slurry while stirring to combine. Cover and allow to cook on low for an additional 30 minutes to thicken.
4.) Season soup with salt and pepper to taste. Adjust thickness with some additional vegan cream if you want a slightly thinner consistency.
5.) Serve topped with reserved veggie bacon, cheese and green onion tops (or chives) along with a dollop of vegan sour cream. I also recommend lots of freshly cracked black pepper and a warm piece of crusty bread for dipping. Enjoy!
1.) Lactic acid powder adds a cheesy tang, similar to what you find in buttermilk, yogurt, or sour cream. I use this brand, and absolutely love it. It’s amazing in dressings and sauces. You’re welcome to omit this ingredient, or substitute with some fresh lemon juice. 1-2 tablespoons should add a nice tanginess to the soup.
2.) I used Smart Bacon by Lightlife. It’s quite low in fat, so it doesn’t 100% replicate bacon. It’s really similar to turkey bacon actually. I like to pan fry the pieces in a bit of oil to help crisp it up so I can crumble it. About 3-4 minutes over medium-high heat on each side seems to do the trick. It gets nice and browns on the edges. You’re welcome to substitute another bacon replacement of your choice. Smoked tofu would work great, as would tempeh, seitan, or mushroom bacon.
Disclaimer: this page contains affiliate links. If you purchase an item through my links, it will not cost you any extra. However, I will earn a small commission to help support this website. This helps keep The Bitchy Baker baking. Thanks for your support. <3