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

Jenn | Peas and Crayons
  • 255 minutes
  • Serves 8

INGREDIENTS

1/2 cup

Celery

1/2 tsp

Dill, dried

3 cloves

Garlic

1/4 tsp

Garlic powder

1

Green onion

1

Onion

5

Standard-sized russet potatoes, medium

3 cups

Vegetable broth

3

Cranks of ground black pepper

1 tsp

Kosher salt

1/4 tsp

Red pepper flakes

1

Zesty red pepper flakes

1/4 cup

Butter, salted

1/2 cup

Cheddar, sharp grated

1

Cheddar cheese

1

Greek yogurt or sour cream, plain

1/2 cup

Parmesan cheese, grated