A comforting, meat-free potato soup perfect for Lent — creamy, filling, and made with inexpensive pantry staples. This version is dairy-optional so it works for stricter Lenten observance.
🛒 Budget Ingredients (Serves ~6)
Estimated cost: about $6–$9 total
2½ lb russet potatoes, peeled & diced
1 small onion, chopped
2 stalks celery, chopped (optional but flavorful)
3 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened plant milk (or regular milk if allowed)
2 tbsp olive oil or dairy-free butter
2 tbsp flour (for thickening)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme or parsley
Optional toppings: green onions, vegan cheese, croutons
👉 Ultra-budget tip: Skip celery and use water + bouillon instead of broth.
👩🍳 Crockpot Instructions
1️⃣ Load the slow cooker
Add potatoes, onion, celery, garlic, broth, salt, pepper, and herbs.
2️⃣ Cook
LOW: 6–7 hours
HIGH: 3–4 hours
Potatoes should be very tender.
3️⃣ Thicken the soup
In a small pan:
Heat olive oil
Whisk in flour → cook 1–2 minutes (makes a roux)
Stir into crockpot
4️⃣ Make it creamy
Add plant milk
Mash potatoes for chunky texture OR blend part of soup for extra creaminess
5️⃣ Final simmer
Cook another 15–20 minutes until thick and velvety.
🌱 Lenten & Budget Variations
Extra creamy (dairy-free): blend 1 cup soup with soaked cashews
Protein boost: add white beans
Loaded potato vibe: top with vegan cheese + green onions
Brothy version: skip roux and keep soup rustic
🥖 What to Serve With
Crusty bread or toast
Simple green salad
Saltine crackers (classic budget pairing)
⭐ Storage & Meal Prep
Fridge: 4 days
Freezer: up to 2 months (freeze before adding milk for best texture)
Reheat gently and add splash of milk/broth to loosen
✅ Why this works for Lent:
Meatless
Dairy-optional
Simple whole ingredients
Budget-friendly & filling
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