While doin' time in Apple Tree Creek I found myself cooking without a stove! Thank the heavens for slow cookers and electric frypans! Serve topped with a bit of shredded Cheddar cheese and cooked, crumbled veggie bacon. Bannock made in an electric frypan is a nice accompaniment to this soup.

Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drizzle olive oil into a slow cooker. Add potatoes, onion, celery, carrot, and garlic; cover with water. Stir in vegetable stock powder until dissolved. Season with salt, sage, thyme, bay leaves, and pepper.

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  • Cover and cook on High until potatoes are soft, about 6 hours.

Nutrition Facts

218 calories; protein 4.8g; carbohydrates 40.4g; fat 4.8g; sodium 621.7mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2018
This is a terrific Vegan/Vegetarian soup recipe. Since I have a variety of eaters in my family from vegan to carnivores I love it when I find something they all like and will eat. I usually make it in a stock pot on the stove with homemade veggie broth and add different veggies depending on what I have on hand. It s also delicious with a few chopped tomatoes thrown in. This is the kind of recipe you can change up a lot with chicken or beef broth/meat but I like this veggie version. It s light and healthy tasting while still very satisfying. I serve it with the perfect accompaniment...a big loaf of hot crusty chiabatta or sourdough bread. Delicious! Read More
(10)

Most helpful critical review

Rating: 3 stars
03/13/2019
I made changes and added sliced mushrooms diced green pepper. Used herbs for soup since I didn't have sage. I expected it to be a little more hearty and I would not shred carrots. I blended some of it reminded me of pea soup but not as thick. Add more potatoes next time. I'll give it another try. Read More
36 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
03/26/2018
This is a terrific Vegan/Vegetarian soup recipe. Since I have a variety of eaters in my family from vegan to carnivores I love it when I find something they all like and will eat. I usually make it in a stock pot on the stove with homemade veggie broth and add different veggies depending on what I have on hand. It s also delicious with a few chopped tomatoes thrown in. This is the kind of recipe you can change up a lot with chicken or beef broth/meat but I like this veggie version. It s light and healthy tasting while still very satisfying. I serve it with the perfect accompaniment...a big loaf of hot crusty chiabatta or sourdough bread. Delicious! Read More
(10)
Rating: 5 stars
02/23/2017
I added some red pepper flakes a can of cream of mushroom soup two cans of water 32oz of vegetable broth...so yummy! Read More
(7)
Rating: 5 stars
01/31/2017
I put in 4 cups of vegetable broth and 2 cups water. It was very good! You could add or take away from this easy soup. Would make again. There's nothing like coming home to a great smelling house. Read More
(5)
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Rating: 4 stars
03/26/2018
Let me preface this by stating that I don't consider this "potato soup" it's more of a vegetable soup. But after changing up a few things such as adding a couple more different veggies seasoning using fewer potatoes etc this is definitely a comfort food. It turned out really well and of course with a crockpot you can throw everything in and walk away. No having to stand over the stove when you have other things to do. But it can be cooked on the stove if you don't have a crockpot also. I made a loaf of homemade white bread (in the bread machine I had a busy day so all of this was a perfect time saver) and my husband and I really enjoyed it. I'll be making this again! But for true potato soup I'll stick to my own original recipe that I've been using for over 30 years. Read More
(4)
Rating: 4 stars
03/04/2018
I used little gold and purple potatoes and shredded carrot instead. Added the cream of mushroom like someone else suggested. V good. Read More
(2)
Rating: 4 stars
04/02/2018
A little salty. I'll cut down on the quantity the next time. The soup had a very good flavor and was pretty easy to assemble. Read More
(1)
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Rating: 5 stars
04/03/2018
This was a great tasty recipe that you can add/subtract/substitute to your tastes. The only additions I made were to add some quinoa and bok choy that I needed to get rid of. Very easy will make this again. Read More
(1)
Rating: 2 stars
04/09/2018
Unfortunately this was not liked by my family. It just did not have any taste. It s the first recipe That didn t work out for me. Read More
Rating: 1 stars
04/01/2018
Did not turn out well at all. Way too strong of a garlic taste my kids refused to even try it. Read More
Rating: 3 stars
03/13/2019
I made changes and added sliced mushrooms diced green pepper. Used herbs for soup since I didn't have sage. I expected it to be a little more hearty and I would not shred carrots. I blended some of it reminded me of pea soup but not as thick. Add more potatoes next time. I'll give it another try. Read More
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