Veggie Loaded Baked Potato Soup Slow Cooker Recipe


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Veggie Loaded Baked Potato Soup

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 butter
1/2 cup Parmesan cheese, grated
1/4 cup sharp Cheddar, grated
a few cranks of ground black pepper
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!)
Chopped green onions

Crock pot: Chop your veggies and add to crock pot. Next add veggie broth, garlic, butter and pepper. Set your crockpot to HIGH and cook for four hours or low for eight hours.

Stove top: Sauté onion, celery and garlic in butter. Add broth, spices and potatoes. Cook over medium until potatoes are tender (15-20 min).

Source: Your Houston News