Crock-Pot Veggie Loaded Baked Potato Soup
INGREDIENTS
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5 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
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1/2 cup finely diced celery [approximately 3 stalks]
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1 onion, diced
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3 cups of vegetable broth
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3 cloves of garlic, minced
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1/4 cup butter [I used salted]
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1/2 cup parmesan cheese, grated
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1/2 cup sharp cheddar, grated
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a few cranks of ground black pepper
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1 tsp kosher salt
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1/4 tsp garlic powder
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1/4 tsp red pepper flakes
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1/2 tsp dried dill [add 1/4 tsp first, taste, then double if you love it!]
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toppings:
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plain greek yogurt or sour cream
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freshly grated cheddar cheese
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zesty red pepper flakes
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chopped green onion
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note: I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tast
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