Name: Veggie Loaded Baked Potato Soup... In The Crock-pot!
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 5 medium russet potatoes (approx. 2 pounds peeled and chopped into 1/2-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; 1/2-3/4 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 1/4 tsp first, taste, then double if you love it!); plain greek yogurt or sour cream; freshly grated sharp cheddar cheese; zesty red pepper flakes; chopped green onion chives work too!