Veggie Loaded Baked Potato Soup

Prep 15 min · Cook 4 hrs · Serves 8 · Original recipe

🧾 Ingredients

Produce

• 5 medium russet #potatoes (about 2 pounds), peeled and chopped into 1/2-inch cubes
• 1/2 cup finely diced celery (about 3 stalks)
• 1 onion, diced
• 3 cloves garlic, minced
• Chopped green onion or chives (topping)

Dairy

• 1/4 cup salted butter
• 1 cup milk, plus extra to taste
• 1/2 cup #parmesan cheese, grated
• 1/2 to 3/4 cup sharp cheddar, grated
• Plain Greek yogurt or sour cream (topping)

Pantry & Dry Goods

• 3 cups vegetable broth, plus extra to taste

Spices & Seasonings

• 1 teaspoon kosher salt
• A few cranks of ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried dill (start with 1/4 tsp, taste, then double if you love it)

🔪 Instructions

1. Chop veggies and add to the slow cooker. Add veggie broth, garlic, butter, salt, and pepper.
2. Set slow cooker to HIGH and cook for 4 hours, or LOW for 8 hours.
3. Use a potato masher or immersion blender for smooth soup, or a wooden spoon to partially mash for chunky soup.
4. Mix in the cheese, milk, and spices. For thinner soup, add more broth or milk with extra seasoning.
5. Taste and adjust seasoning as needed. Top with sharp cheddar, sour cream or Greek yogurt, and green onion.

🍽️ Nutrition

• 234 calories per serving
• Fat: 10g | Carbs: 28g | Fiber: 2g | Protein: 8g | Sodium: 864mg

📝 Notes

• Don't use super giant potatoes or you'll end up with a slow cooker full of mashed potatoes.
• If using unsalted butter, add a little extra salt to taste.