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8 Pieces
Recipe By: Author Jenn Laughlin - Peas and Crayons

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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