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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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