Veggie Loaded Baked Potato Soup... in the Crock-pot!
User Reviews
4.9
Veggie Loaded Baked Potato Soup... in the Crock-pot!
Description
Veggie Loaded Baked Potato Soup involves cooking peeled, cubed russet potatoes with celery, onion, garlic, and vegetable broth in a slow cooker. Butter, salt, pepper, garlic powder, red pepper flakes, and dill season the soup, while Parmesan and sharp cheddar cheese plus milk enrich the base to creamy consistency. After cooking, the soup can be mashed partly for texture preference or blended for smoothness.
The soup offers a creamy, hearty experience with fresh vegetable flavor and cheesy notes. Adding green onions or chives at the end brightens the dish. This soup is suited as a warming meal in cooler weather and can be served with toppings like sour cream or extra cheese.
The recipe uses salted butter to replicate the crisp saltiness found in baked potato skins, though unsalted butter can be swapped with adjusted seasoning. Adding extra broth or milk helps achieve desired thickness. Nutritional info varies with toppings and extras.
Ingredients
- 5 russet potato approx. 2 pounds peeled and chopped into 1/2-inch cubes, medium
- ½ cup celery approximately 3 stalks, finely diced
- 1 onion diced
- 3 cups vegetable broth plus extra to taste
- 3 cloves garlic minced
- ¼ cup butter salted
- 1 cup milk plus any extra to taste
- ½ cup Parmesan Cheese grated
- 1/2-3/4 cup sharp cheddar cheese grated
- ground black pepper a few cranks
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ½ tsp dill add 1/4 tsp first, taste, then double if you love it!, dried
TASTY TOPPINGS
- Greek yogurt or sour cream
- cheddar cheese freshly grated, sharp
- red pepper flakes zesty
- green onion chives work too!, chopped
Instructions
- Chop your veggies and toss em in the pot!
- Next add veggie broth, garlic, butter, salt, and pepper.
- Set your slow cooker to HIGH and cook for 4 hours, or, if you're gone for the day, set it to LOW for 8 hours.
- After returning to your slow cooker, you have a very important (ok not that important) decision to make. Do you want your soup chunky or smooth? For smooth soup, use a potato masher or even an immersion blender (my tools of choice) to creamify the soup. For chunky potato soup, grab a wooden spoon and mash the potatoes partially.
- Ready to eat? Simply mix in your cheese, milk, spices, and a spoonful or two of green onions or chives. For a thinner soup, you can totally add more broth or milk as desired; simply add extra seasoning and mix-ins along with it and you're good to go!
- Give it a taste, add any extra seasoning as desired, toss on some toppings, and dig in! I like adding extra dill and a little more garlic powder! The flavor was spot on and I didn't miss bacon one bit! Success! It legit tastes like a loaded baked potato when you top it with sharp cheddar cheese, sour cream, and green onion - love it so!
Notes
- Using salted butter and kosher salt enhances flavor reminiscent of crispy baked potato skin; unsalted butter requires added salt to taste.
- Adjust soup thickness by adding more broth or milk and seasoning accordingly.
- Toppings like Greek yogurt, shredded sharp cheddar, and chives complement the soup and can be customized.
- Use a potato masher for chunkier soup or immersion blender for smooth texture based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 864mg | 36% |
| Potassium | 653mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 189mg | 19% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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