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Slow Cooker Loaded Potato Soup

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

Instructions

  1. 1. In your slow cooker, add potatoes, celery, onion. Then add the broth, garlic, butter, salt, and pepper.
  2. 2. Set your slow cooker to high and cook for 4 hours, or set it to LOW for 8 hours.
  3. 3. Once done cooking, add milk, and then use a potato masher, fork, or immersion blender to smooth out the soup.
  4. 4. Add cheddar cheese and stir until melted. Add the garlic powder and red pepper flakes and mix.
  5. 5. Serve warm and add your desired toppings.

Recipe 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.