creamy crockpot potato soup

about this recipe

gluten-free dairy-free paleo vegan

Simple ingredients come together in this easy, warming chowder. This Creamy Crockpot Potato Soup is simple to make and tastes amazing. Can easily be made nut-free too!

ingredients:

raw cashews Russet potatoes yellow onion garlic cloves chicken or vegetable stock kosher salt nutritional yeast

STEP 1:

Place the cashews in a small bowl and cover with an inch of water. Set aside to soak while the chowder cooks.

STEP 2:

Add the potatoes, onion, garlic, stock and salt to a 6-quart slow cooker, stirring to combine.

STEP 3:

Cook on high for 5-6 hours (or low for 7-9 hours) until the potatoes and onions are very tender.

STEP 4:

Drain and rinse the cashews. Add the cashews and nutritional yeast to the slow cooker, stirring to combine.

STEP 5:

Use an immersion blender to blend until creamy. Or carefully ladle the soup, in batches, into a blender & blend until smooth. Return the blended mixture back to the slow cooker.

STEP 6:

Taste and add additional salt or freshly ground pepper if desired. Ladle into bowls and add any toppings you like!

topping ideas

cooked crumbled bacon green onions or chives shredded cheese roasted Brussels sprouts sauerkraut hot sauce

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