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Crock-Pot Veggie Loaded Baked Potato Soup

Ingredients

• 5 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
• 1/2 cup finely diced celery (approximately 3 stalks)
• 1 onion, diced
• 3 cups of vegetable broth
• 3 cloves of garlic, minced
• 1/4 cup salted butter
• 1/2 cup parmesan cheese, grated
• 1/2 cup sharp cheddar, grated
• a few cranks of ground black pepper
• 1 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/2 tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)
• plain greek yogurt or sour cream
• freshly grated cheddar cheese
• zesty red pepper flakes
• chopped green onion

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