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Crock-Pot Veggie Loaded Baked Potato Soup
Ingredients
  • 5 medium/standard-sized russet potatoes, peeled and chopped into ½-inch cubes
  • ½ cup finely diced celery [approximately 3 stalks]
  • 1 onion, diced
  • 3 cups of vegetable broth
  • 3 cloves of garlic, minced
  • ¼ cup butter [I used salted]
  • ½ cup parmesan cheese, grated
  • a few cranks of ground black pepper
  • 1 tsp kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ½ tsp dried dill [add ¼ tsp first, taste, then double if you love it!]
  • subheading: toppings:
  • plain greek yogurt or sour cream
  • zesty red pepper flakes
  • chopped green onion
Steps
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