25 Easy Dairy Free Crockpot Potato Recipes to Try

When it comes to comfort food, few ingredients are as versatile and satisfying as the humble potato.

Whether mashed, stewed, or simmered into a hearty soup, potatoes bring warmth and substance to the table.

But what if you’re looking for meals that are dairy-free while still creamy, cozy, and flavorful? The answer lies in your crockpot.

Slow cooking not only saves time but also allows potatoes to soak up bold spices, savory broths, and fresh herbs, creating wholesome dishes without the need for dairy.

From creamy coconut-based soups to spiced stews and veggie-packed creations, crockpot potato recipes can be both nourishing and completely dairy-free.

In this collection of 25 dairy free crockpot potato recipes, you’ll discover hearty soups, flavorful stews, and comforting mains that are easy to prepare, family-friendly, and perfect for meal prep.

Whether you’re vegan, lactose intolerant, or simply exploring new flavors, these recipes prove that dairy-free cooking never has to compromise on taste.

25 Easy Dairy Free Crockpot Potato Recipes to Try

Potatoes are truly the ultimate comfort food, and with the magic of a crockpot, they transform into warm, flavorful dishes that nourish body and soul—all without dairy.

From creamy soups to hearty stews and globally inspired flavors, these 25 dairy free crockpot potato recipes are proof that plant-based or dairy-free cooking can be just as indulgent and delicious as traditional versions.

So grab your crockpot, stock up on potatoes, and let these recipes inspire your next weeknight dinner, cozy weekend meal, or batch-cooked family feast. Comfort food has never been so simple—or so satisfying.

Dairy-Free Crockpot Creamy Garlic Mashed Potatoes

Mashed potatoes are the ultimate comfort food, and this dairy-free crockpot version brings all the creamy, buttery flavor without a drop of dairy.

By using coconut milk and olive oil, you’ll get a luscious texture that pairs beautifully with any main dish.

The slow cooker ensures the potatoes cook evenly and become tender enough to mash with ease.

Ingredients:

• 3 pounds Yukon gold potatoes, peeled and chopped
• 4 cloves garlic, minced
• 1 cup full-fat canned coconut milk
• ½ cup vegetable broth
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh chives (optional, for garnish)

Instructions:

1. Peel and chop the potatoes into even-sized chunks to ensure they cook at the same rate.
2. Place the potatoes and garlic into the crockpot.
3. Add vegetable broth and half of the coconut milk. Cover with the lid.
4. Cook on high for 3–4 hours or low for 6–7 hours until the potatoes are fork-tender.
5. Once cooked, mash the potatoes directly in the crockpot using a potato masher or hand mixer.
6. Stir in olive oil and the remaining coconut milk. Mix until smooth and creamy.
7. Season with additional salt and pepper to taste.
8. Garnish with chopped chives if desired before serving.

This recipe yields rich, creamy mashed potatoes with a subtle garlic flavor—perfect for weeknight dinners or holiday feasts.

The best part? No dairy required, and no stovetop mess!

Dairy-Free Crockpot Cheesy-Style Potato Casserole

This hearty, dairy-free crockpot casserole is a family favorite.

It’s layered with tender potatoes, a velvety cashew-based “cheese” sauce, and topped with crispy gluten-free breadcrumbs.

It’s warm, savory, and filling, making it the perfect side or even a main dish for plant-based eaters.

Ingredients:

• 6 medium russet potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 ½ cups raw cashews (soaked overnight or boiled for 15 minutes)
• 1 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ cup gluten-free breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Prepare the cashew “cheese” sauce by blending soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and paprika until smooth and creamy.
2. Grease the crockpot lightly with olive oil.
3. Layer half of the sliced potatoes and onions at the bottom of the crockpot.
4. Pour half of the cashew sauce evenly over the potato layer.
5. Add the remaining potatoes and onions, then top with the rest of the cashew sauce.
6. Cover and cook on high for 3–4 hours or low for 6–7 hours until potatoes are tender.
7. About 20 minutes before serving, mix the breadcrumbs with olive oil and sprinkle them on top. Leave the lid slightly ajar to allow the topping to crisp.
8. Once cooked through, scoop out generous portions and serve warm.

This dairy-free cheesy-style potato casserole is proof you don’t need dairy to enjoy a comforting, cheesy potato dish.

Creamy, flavorful, and satisfying, it’s a guaranteed crowd-pleaser at potlucks and family dinners.

Dairy-Free Crockpot Loaded Baked Potato Soup

This recipe turns simple ingredients into a velvety, filling, dairy-free soup.

It’s reminiscent of the classic baked potato loaded with all the fixings—minus the dairy.

Coconut cream and pureed potatoes create the base, while smoky seasonings and toppings like crispy turkey bacon and green onions add layers of flavor.

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut cream
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon thyme
• ½ cup unsweetened almond milk
• Optional toppings: crispy turkey bacon, green onions, dairy-free shredded cheese

Instructions:

1. Add the cubed potatoes, onion, garlic, vegetable broth, smoked paprika, thyme, salt, and pepper to the crockpot.
2. Cover and cook on high for 3–4 hours or low for 6–7 hours until potatoes are soft.
3. Once cooked, use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.
4. Stir in coconut cream and almond milk. Let it heat through for 10–15 minutes.
5. Adjust seasoning with additional salt and pepper as needed.
6. Ladle the soup into bowls and top with your favorite dairy-free toppings like crispy turkey bacon, chopped green onions, or dairy-free shredded cheese.

This dairy-free loaded baked potato soup is hearty, cozy, and perfect for chilly evenings.

With its creamy base and customizable toppings, it’s a bowl of comfort that everyone at the table will enjoy.

Dairy-Free Crockpot Herbed Potato Wedges

Potato wedges cooked in a crockpot may sound unusual, but the result is tender, flavorful potatoes infused with herbs and spices.

These dairy-free potato wedges are slow-cooked in olive oil and vegetable broth, allowing them to soak up incredible flavor while staying perfectly soft on the inside.

A quick broil at the end gives them a crisp exterior, making them a versatile side dish or snack.

Ingredients:

• 6 medium Yukon gold potatoes, cut into wedges
• 3 tablespoons olive oil
• ½ cup vegetable broth
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Wash and cut potatoes into thick wedges.
2. In a large bowl, toss the wedges with olive oil, garlic powder, onion powder, paprika, rosemary, thyme, salt, and pepper.
3. Transfer the seasoned wedges into the crockpot.
4. Pour vegetable broth over the potatoes to help them steam and infuse flavor.
5. Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.
6. For a crispy finish, transfer the cooked wedges onto a baking sheet and broil for 5–7 minutes.
7. Garnish with fresh parsley before serving.

These crockpot herbed potato wedges are full of flavor, soft on the inside, and crisp on the outside.

Perfect as a snack, appetizer, or side dish, they’re a crowd-pleasing, dairy-free option that pairs well with any meal.

Dairy-Free Crockpot Curried Potato Stew

If you love bold, warming flavors, this dairy-free curried potato stew is a must-try.

The crockpot gently cooks potatoes, carrots, and peas in a fragrant coconut curry sauce, creating a nourishing and hearty one-pot meal.

It’s a fusion of comfort food and exotic spice that is completely plant-based and naturally creamy.

Ingredients:

• 5 medium russet potatoes, cubed
• 2 carrots, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (15-ounce) can full-fat coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 cup frozen peas
• Fresh cilantro for garnish

Instructions:

1. Place the cubed potatoes, carrots, onion, garlic, and ginger into the crockpot.
2. In a separate bowl, whisk together coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and cayenne pepper.
3. Pour the mixture over the vegetables in the crockpot.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
5. Stir in the frozen peas about 15 minutes before serving to keep them bright and fresh.
6. Garnish with chopped cilantro before serving.

This crockpot curried potato stew is rich, fragrant, and deeply comforting.

It’s a wonderful dairy-free dish that can be enjoyed on its own or paired with rice or flatbread for a filling meal.

Dairy-Free Crockpot Potato and Leek Soup

Classic potato and leek soup gets a dairy-free makeover in this creamy crockpot recipe.

Coconut milk provides richness without overpowering the delicate flavor of leeks, while slow cooking brings out natural sweetness.

The result is a velvety, hearty soup perfect for cozy nights.

Ingredients:

• 4 medium Yukon gold potatoes, peeled and diced
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 1 small onion, chopped
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh chives for garnish

Instructions:

1. Prepare the leeks by slicing them and rinsing thoroughly to remove dirt.
2. In a skillet, sauté leeks, onion, and garlic in olive oil for 5 minutes until softened. (Optional, but enhances flavor.)
3. Transfer sautéed mixture to the crockpot, along with potatoes, vegetable broth, thyme, salt, and pepper.
4. Cover and cook on high for 3–4 hours or low for 6–7 hours, until potatoes are tender.
5. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half the soup.
6. Stir in coconut milk and heat through for 10–15 minutes.
7. Garnish with fresh chives before serving.

This crockpot potato and leek soup is luxuriously creamy without dairy, offering a perfect balance of earthy leeks and hearty potatoes.

It’s a wholesome, comforting dish ideal for lunch or dinner.

Dairy-Free Crockpot Potato and Chickpea Curry

This potato and chickpea curry is a hearty, protein-packed, dairy-free dish that’s perfect for busy weeknights.

The crockpot does all the work, slowly simmering potatoes, chickpeas, and aromatic spices in a creamy coconut base.

It’s comforting, flavorful, and naturally vegan.

Ingredients:

• 4 medium russet potatoes, peeled and cubed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (15-ounce) can coconut milk
• 1 (14-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional)
• Fresh cilantro for garnish

Instructions:

1. Add potatoes, chickpeas, onion, garlic, and ginger to the crockpot.
2. In a separate bowl, whisk together coconut milk, crushed tomatoes, vegetable broth, and spices.
3. Pour the mixture over the potato and chickpea mixture.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
5. Stir well, adjust seasoning if needed, and garnish with fresh cilantro before serving.

This dairy-free potato and chickpea curry is warm, nourishing, and packed with flavor.

Serve it with rice or flatbread for a satisfying, plant-based meal.

Dairy-Free Crockpot Potato and Mushroom Stroganoff

This dairy-free stroganoff swaps the classic sour cream base with creamy coconut milk, delivering a rich and silky sauce that pairs beautifully with potatoes and mushrooms.

Slow-cooked in the crockpot, the potatoes absorb the earthy flavors of mushrooms and herbs for a dish that’s both hearty and comforting.

Ingredients:

• 5 medium Yukon gold potatoes, diced
• 2 cups mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or tamari
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, and mushrooms for 5 minutes until softened.
2. Transfer to the crockpot and add potatoes, vegetable broth, thyme, paprika, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
4. Stir in coconut milk, Dijon mustard, and soy sauce. Let cook for 15–20 minutes more.
5. Garnish with fresh parsley and serve warm.

This dairy-free potato and mushroom stroganoff is creamy, savory, and filling.

It’s an excellent comfort food option for anyone avoiding dairy, and it pairs beautifully with a side of green veggies.

Dairy-Free Crockpot Potato and Lentil Stew

This wholesome stew combines protein-rich lentils with hearty potatoes in a flavorful broth.

The crockpot slowly melds the ingredients together, creating a thick, stew-like texture without the need for cream or butter.

It’s naturally dairy-free, gluten-free, and incredibly satisfying.

Ingredients:

• 4 medium russet potatoes, cubed
• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Place potatoes, lentils, carrots, onion, and garlic in the crockpot.
2. Add crushed tomatoes, vegetable broth, olive oil, cumin, paprika, thyme, salt, and pepper. Stir well.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours until lentils and potatoes are tender.
4. Stir the stew well before serving and adjust seasoning as needed.
5. Garnish with fresh parsley.

This dairy-free potato and lentil stew is hearty, nutrient-dense, and perfect for a cozy dinner.

It’s filling enough to serve as a main course and pairs wonderfully with crusty bread or a fresh green salad.

Dairy-Free Crockpot Potato and Cauliflower Soup

This creamy, dairy-free potato and cauliflower soup is light yet filling, making it a wholesome meal for lunch or dinner.

The crockpot does all the work, breaking down the cauliflower and potatoes into a silky base that blends beautifully with coconut milk.

The result is a velvety soup with a subtle nutty flavor, perfect for pairing with a warm slice of bread.

Ingredients:

• 4 medium Yukon gold potatoes, peeled and cubed
• 1 medium head cauliflower, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh chives or parsley for garnish

Instructions:

1. Add potatoes, cauliflower, onion, garlic, broth, olive oil, thyme, salt, and pepper to the crockpot.
2. Cover and cook on high for 3–4 hours or low for 6–7 hours, until vegetables are tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in coconut milk and let it warm through for 10–15 minutes.
5. Garnish with fresh herbs before serving.

This potato and cauliflower soup is a creamy, dairy-free comfort dish that’s both nourishing and flavorful.

It’s simple to prepare and makes a great light dinner or starter.

Dairy-Free Crockpot Potato and Spinach Curry

This potato and spinach curry is a vibrant, dairy-free dish that combines hearty potatoes with tender spinach in a fragrant coconut sauce.

It’s packed with warm spices and makes a flavorful plant-based meal when served over rice or with naan bread.

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 (15-ounce) can coconut milk
• 2 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon chili flakes (optional)

Instructions:

1. Add potatoes, onion, garlic, ginger, diced tomatoes, broth, and spices to the crockpot. Stir well.
2. Cover and cook on high for 3–4 hours or low for 6–7 hours, until potatoes are tender.
3. About 20 minutes before serving, stir in coconut milk and spinach.
4. Allow the spinach to wilt and the sauce to thicken before serving.
5. Serve warm with rice or flatbread.

This potato and spinach curry is rich, flavorful, and satisfying without any dairy.

It’s a great option for a weeknight dinner that feels both nourishing and indulgent.

Dairy-Free Crockpot Potato Hash with Vegetables

This potato hash is a versatile and colorful crockpot dish that can be enjoyed for breakfast, brunch, or dinner.

Packed with potatoes, bell peppers, onions, and zucchini, it’s seasoned with herbs and olive oil for a savory and wholesome meal that’s entirely dairy-free.

Ingredients:

• 5 medium Yukon gold potatoes, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• ½ cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Place potatoes, peppers, zucchini, onion, and garlic in the crockpot.
2. Drizzle with olive oil and sprinkle with smoked paprika, thyme, salt, and pepper.
3. Pour in the vegetable broth and toss everything together to coat.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.
5. Stir gently before serving and garnish with fresh parsley.

This dairy-free potato hash is flavorful, hearty, and packed with colorful vegetables.

It’s an excellent option for meal prep, brunch gatherings, or as a savory side dish for any meal.

Dairy-Free Crockpot Potato and White Bean Soup

This potato and white bean soup is a protein-rich, dairy-free meal that’s both filling and nourishing.

The creamy texture comes from blending some of the beans with the potatoes, while the crockpot gently infuses everything with garlic and herbs.

It’s the kind of soup that warms you from the inside out.

Ingredients:

• 4 medium Yukon gold potatoes, peeled and diced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Add potatoes, beans, onion, garlic, broth, olive oil, rosemary, thyme, salt, and pepper to the crockpot.
2. Cover and cook on high for 3–4 hours or low for 6–7 hours, until potatoes are tender.
3. Blend about half of the soup with an immersion blender, leaving some chunks for texture.
4. Stir in coconut milk and heat through for 10–15 minutes.
5. Garnish with parsley and serve warm.

This dairy-free potato and white bean soup is creamy, hearty, and full of flavor.

It makes a perfect lunch or light dinner, especially when paired with a crusty loaf of bread.

Dairy-Free Crockpot Mexican-Style Potatoes

These crockpot Mexican-style potatoes are seasoned with bold spices and simmered in a tomato-based sauce, making them an excellent side dish or taco filling.

They’re naturally dairy-free, flavorful, and versatile enough to serve with a variety of meals.

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Place potatoes, onion, and garlic into the crockpot.
2. Add diced tomatoes, broth, olive oil, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well.
3. Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are soft.
4. Stir gently before serving, and garnish with fresh cilantro.

These Mexican-style potatoes are zesty, comforting, and dairy-free.

They’re perfect for adding to tacos, burritos, or serving as a flavorful side dish.

Dairy-Free Crockpot Potato and Carrot Soup

This potato and carrot soup is naturally sweet and creamy without any dairy.

The slow cooking process allows the carrots to caramelize slightly, deepening their flavor, while the potatoes provide heartiness and thickness.

It’s a simple yet satisfying soup.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup oat milk (unsweetened)
• 2 tablespoons olive oil
• 1 teaspoon ginger (fresh or ground)
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh dill or parsley for garnish

Instructions:

1. Add potatoes, carrots, onion, garlic, broth, olive oil, ginger, thyme, salt, and pepper into the crockpot.
2. Cover and cook on high for 3–4 hours or low for 6–7 hours, until vegetables are tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in oat milk and heat through for 10 minutes.
5. Garnish with dill or parsley before serving.

This dairy-free potato and carrot soup is creamy, slightly sweet, and very comforting.

It’s perfect for a light meal and a wonderful way to sneak more veggies into your diet.

Dairy-Free Crockpot Potato and Cabbage Stew

This rustic potato and cabbage stew is a hearty, dairy-free recipe that’s perfect for chilly nights.

The crockpot slowly blends tender potatoes, sweet cabbage, and onions in a light but flavorful broth.

It’s simple, wholesome, and satisfying, making it a great budget-friendly family meal.

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• ½ head green cabbage, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon caraway seeds (optional)
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Place potatoes, cabbage, onion, garlic, and carrots into the crockpot.
2. Add vegetable broth, olive oil, thyme, caraway seeds, salt, and pepper. Stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
4. Taste and adjust seasonings as needed.
5. Garnish with fresh parsley before serving.

This dairy-free potato and cabbage stew is cozy, filling, and packed with flavor.

It’s a one-pot meal that brings comfort and nourishment to the table with minimal effort.

Dairy-Free Crockpot Potato and Sweet Corn Chowder

This chowder is a creamy, dairy-free twist on the classic potato and corn soup.

The crockpot gently cooks potatoes, corn, and aromatics in a flavorful broth, finished with coconut milk for a luscious texture.

It’s sweet, savory, and hearty enough for a complete meal.

Ingredients:

• 4 medium Yukon gold potatoes, cubed
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh chives for garnish

Instructions:

1. Add potatoes, corn, onion, garlic, broth, olive oil, smoked paprika, thyme, salt, and pepper to the crockpot.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
3. Blend about half of the soup with an immersion blender to thicken, leaving chunks of potatoes and corn for texture.
4. Stir in coconut milk and heat for another 15 minutes.
5. Garnish with chopped chives before serving.

This dairy-free potato and corn chowder is creamy, comforting, and slightly sweet.

It’s a perfect bowl of warmth on a cool day and can easily be served with bread or crackers.

Dairy-Free Crockpot Greek Lemon Potato Soup (Avgolemono-Inspired)

Inspired by the traditional Greek avgolemono soup, this dairy-free version uses potatoes and lemon to create a tangy, comforting dish without eggs or dairy.

The crockpot slowly cooks the potatoes into a silky base, while lemon juice brightens the flavors for a refreshing twist.

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• Juice and zest of 2 lemons
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh dill for garnish

Instructions:

1. Add potatoes, onion, garlic, broth, olive oil, oregano, thyme, salt, and pepper to the crockpot.
2. Cover and cook on low for 6 hours or high for 3–4 hours, until potatoes are soft.
3. Blend the soup with an immersion blender until creamy.
4. Stir in almond milk, lemon juice, and zest. Heat through for 10 minutes.
5. Garnish with fresh dill before serving.

This dairy-free Greek-inspired lemon potato soup is light, tangy, and refreshing.

It’s a unique spin on potato soup that brings bright Mediterranean flavors to your table.

Dairy-Free Crockpot Potato and Green Bean Stew

This simple yet flavorful stew combines tender potatoes and fresh green beans in a savory tomato broth.

Naturally dairy-free, it’s a Mediterranean-inspired dish that’s light but satisfying, making it a perfect side or main dish served with bread.

Ingredients:

• 4 medium Yukon gold potatoes, cubed
• 2 cups green beans, trimmed and halved
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Place potatoes, green beans, onion, garlic, diced tomatoes, and broth into the crockpot.
2. Add olive oil, oregano, paprika, salt, and pepper. Stir well.
3. Cover and cook on low for 6 hours or high for 3–4 hours until potatoes are tender.
4. Stir before serving and garnish with parsley.

This dairy-free potato and green bean stew is wholesome, vibrant, and full of natural flavors.

It’s perfect as a light dinner or a side dish for grilled proteins.

Dairy-Free Crockpot Potato and Sausage Soup

This hearty soup combines potatoes with dairy-free sausage (pork, chicken, or plant-based), slow-cooked in a flavorful broth.

Coconut milk adds creaminess without dairy, making this dish rich and satisfying.

It’s the perfect balance of comfort and indulgence.

Ingredients:

• 4 medium russet potatoes, cubed
• 2 dairy-free sausages, sliced (or plant-based sausage)
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté sausage slices until lightly browned. Transfer to the crockpot.
2. Add potatoes, onion, garlic, broth, Italian seasoning, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
4. Stir in coconut milk and heat for 10 minutes.
5. Garnish with parsley and serve hot.

This dairy-free potato and sausage soup is rich, flavorful, and very satisfying.

It makes a comforting meal on its own and is perfect for cold evenings.

Dairy-Free Crockpot Potato Tikka Masala

This recipe transforms the beloved Indian dish into a dairy-free, potato-centered crockpot meal.

Potatoes are simmered in a creamy, spiced tomato-coconut sauce that’s bursting with flavor.

It’s vegan-friendly, hearty, and pairs perfectly with rice or naan.

Ingredients:

• 5 medium Yukon gold potatoes, cubed
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional)
• Fresh cilantro for garnish

Instructions:

1. Add potatoes, onion, garlic, ginger, diced tomatoes, and tomato paste into the crockpot.
2. Stir in garam masala, turmeric, cumin, paprika, salt, and cayenne.
3. Pour coconut milk over the mixture and stir well.
4. Cover and cook on low for 6 hours or high for 3–4 hours, until potatoes are soft.
5. Garnish with cilantro and serve with rice or naan.

This dairy-free potato tikka masala is rich, bold, and wonderfully aromatic.

It’s a flavorful plant-based dish that will satisfy curry lovers without the need for dairy.

Dairy-Free Crockpot Potato and Broccoli Soup

This potato and broccoli soup is creamy, nourishing, and dairy-free, thanks to the addition of coconut milk.

The crockpot gently cooks the potatoes and broccoli until tender, then blends them into a velvety base.

It’s both comforting and packed with nutrients.

Ingredients:

• 4 medium Yukon gold potatoes, cubed
• 2 cups broccoli florets
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Add potatoes, broccoli, onion, garlic, broth, olive oil, thyme, salt, and pepper to the crockpot.
2. Cover and cook on low for 6 hours or high for 3–4 hours, until vegetables are soft.
3. Blend part of the soup with an immersion blender to thicken while leaving some chunks.
4. Stir in coconut milk and let heat for 10 minutes.
5. Garnish with parsley before serving.

This dairy-free potato and broccoli soup is creamy, hearty, and wholesome—perfect for a weeknight dinner or meal prep.

Dairy-Free Crockpot Potato Ratatouille

This potato-based twist on classic French ratatouille is vibrant and dairy-free.

Potatoes are slow-cooked with eggplant, zucchini, bell peppers, and tomatoes in a fragrant herb sauce, creating a beautiful and flavorful vegetarian dish.

Ingredients:

• 4 medium potatoes, cubed
• 1 zucchini, diced
• 1 eggplant, diced
• 1 red bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 3 cups vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Add potatoes, zucchini, eggplant, bell pepper, onion, garlic, tomatoes, broth, and olive oil into the crockpot.
2. Season with thyme, oregano, basil, salt, and pepper. Stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Stir gently before serving.

This dairy-free potato ratatouille is colorful, flavorful, and satisfying.

It’s a healthy vegetarian option that pairs perfectly with rice, quinoa, or crusty bread.

Dairy-Free Crockpot Potato Chili

A hearty, bean-packed chili with potatoes as the star, this dairy-free recipe is smoky, spicy, and incredibly filling.

The crockpot does all the slow simmering, allowing the spices to meld into a bold and comforting chili.

Ingredients:

• 4 medium russet potatoes, cubed
• 1 (15-ounce) can black beans, drained
• 1 (15-ounce) can kidney beans, drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional)

Instructions:

1. Add potatoes, beans, onion, garlic, tomatoes, broth, olive oil, and all spices to the crockpot. Stir well.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until potatoes are tender.
3. Stir before serving and adjust seasoning to taste.

This dairy-free potato chili is bold, smoky, and satisfying.

It’s perfect for game day, meal prep, or anytime you crave a hearty bowl of chili without dairy.

Dairy-Free Crockpot Potato and Kale Soup

This nourishing soup combines creamy potatoes with hearty kale in a savory broth. Coconut milk replaces dairy cream, making it rich and velvety. It’s a warming and healthy meal that’s both comforting and energizing.

Ingredients:

• 4 medium Yukon gold potatoes, cubed
• 2 cups kale, stems removed and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Add potatoes, onion, garlic, broth, olive oil, thyme, oregano, salt, and pepper to the crockpot.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
3. Use an immersion blender to partially blend the soup for a creamy base.
4. Stir in coconut milk and kale, cooking another 15 minutes until kale softens.
5. Serve hot with crusty bread.

This dairy-free potato and kale soup is hearty, creamy, and nutrient-packed.

It’s a delicious way to enjoy a wholesome meal while keeping it dairy-free.