Slow Cooker Loaded Potato Soup
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Slow Cooker Loaded Potato Soup
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Ingredients
- 5 russet potato peeled (optional) and cut into small cubes, medium
- 4 celery chopped, stalks
- 1 onion diced
- 3 cups vegetable broth
- 3 cloves garlic minced
- ¼ cup butter
- ½ cup cheddar cheese grated, sharp
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ cup milk I used 2% but you could also use cream, half and half, or skim
- cheddar cheese for topping, freshly grated
- green onion for topping, chopped
Notes
- To freeze, add 2 cups of soup to a qt. sized freezer bag, push out air, and then label and freeze. To reheat- defrost overnight in the fridge and then cook in a pot on the stove or in the microwave. I usually add a bit more milk when reheating because it thickens up a lot in the freezer.
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