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Crock-Pot Veggie Loaded Baked Potato Soup
Ingredients
  • 5 medium russet potatoes (approx. 2 pounds peeled and chopped into ½-inch cubes)
  • ½ cup finely diced celery (approximately 3 stalks)
  • 1 onion diced
  • 3 cups vegetable broth plus extra to taste
  • 3 cloves garlic minced
  • ¼ cup salted butter
  • 1 cup milk plus any extra to taste
  • ½ cup parmesan cheese grated
  • ½ to ¾ cup sharp cheddar 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: TASTY TOPPINGS:
  • subheading: plain greek yogurt or sour cream:
  • freshly grated sharp cheddar cheese
  • zesty red pepper flakes
  • chopped green onion chives work too!
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