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Veggie Loaded Baked Potato Soup... in the Crock-pot!

kept bylwfood

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
½ 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!]
plain greek yogurt or sour cream
freshly grated cheddar cheese
zesty red pepper flakes
chopped green onion
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 tastebuds be your guide! xo



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