Vegetarian Baked Potato Soup
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A vegetarian version of the Loaded Baked Potato Soup. Great if you have a budding vegetarian or someone with dairy allergies in your family.
- 6 Large Potatoes, peeled and cubed
- 2 Cups Vegetable stock
- 1/4 Cup Butter
- Diced onions to taste
- salt to taste
- pepper to taste
- garlic powder to taste
- crushed red pepper to taste
- 2 Cans cream of celery soup
Combine first 8 ingredients in a large slow cooker and cook on high for 4 hours or low for 8 hours until potatoes are tender.
Stir in cream of celery and mash potatoes until coarsely chopped and soup is slightly thickened.
Garnish with toppings and serve.
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