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Loaded Baked Potato Soup

Course Soup
Cuisine American
Keyword baked potato, slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Servings 6

Ingredients

For the soup

  • 3 medium russet potatoes (1.5-2 pounds) chopped into ½ inch cubes.
  • ½ cup celery, finely diced
  • 1 onion, finely diced
  • 3 cups vegetable broth
  • 3 cloves garlic, minced
  • ¼ cup salted butter
  • 1 cup milk
  • ½ cup parmesan cheese, grated
  • ¾ cup sharp cheddar cheese, grated
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ½ tsp dried dill
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the toppings

  • Freshly grated sharp cheddar cheese
  • Red pepper flakes
  • Chopped green onion
  • Plain greek yogurt or sour cream
  • Chopped bacon (optional)

Preparation

  1. 1. Chop your veggies and toss them in the slow cooker.
  2. 2. Add veggie broth, garlic, butter, salt, and pepper.
  3. 3. Set your slow cooker to HIGH and cook for 4 hours or LOW for 8 hours.

  4. 4. At this time, for smooth soup, use a potato masher or to achieve desired consistency.

  5. 5. When ready to eat, mix in your cheese, milk, spices, and a spoonful or two of green onions. Add more broth or milk as desired.
  6. 6. Add toppings!