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Crock-Pot Veggie Loaded Baked Potato Soup

Jenn | Peas and Crayons
  • 255 minutes
  • Serves 8

INGREDIENTS

5 media

russet potatoes

1/2 cup

celery

1

onion

3 cups

vegetable broth

3 cloves

garlic

1/4 cup

salted butter

1 cup

milk

1/2 cup

parmesan cheese

1/2 cup

sharp cheddar

3

ground pepper

1 tsp

kosher salt

1/4 tsp

garlic powder

1/4 tsp

red pepper flakes

1/2 tsp

dried dill

1 serving

greek yogurt

1 serving

sharp cheddar cheese

1 serving

red pepper flakes

1 serving

green onion