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Slow Cooker Loaded Potato Soup
Course:
Soup , Dinner , Others
Cuisine:
Vegetarian
Ingredients
- 5 medium russet potatoes peeled (optional) and cut into small cubes
- 4 stalks of celery chopped
- 1 onion diced
- 3 cups of vegetable broth
- 3 cloves of garlic minced
- ¼ cup butter
- ½ cup sharp cheddar cheese grated
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 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
- freshly grated cheddar cheese for topping
- chopped green onion for topping
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.