I made this in a crock pot but if you don't have one you can simmer it on the stove.
Ingredients:
5 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
1/2 cup finely diced celery (approximately 3 stalks)
1 head of broccoli (chopped)1 onion, diced
3 cups of vegetable broth
3 cloves of garlic, minced
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar, grated
a few cranks of ground black pepper
1 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp red pepper flakes
2 tsp fresh dill
greek yogurt
* I use all organic ingredients... especially the produce and think it makes a world of difference in taste.
Directions:
Gather all your ingredients and chop all the veggies. Add the veggies, broth, garlic, butter, salt, and pepper to the crock pot. Set your crock pot to high and cook for 3-4 hours. Mash your potatoes, either with a wooden spoon or potato masher according to how chunky you want your soup. (Once again, with a toddler I like to leave it pretty chunky)Next, mix in, cheese, spices, and yogurt. Taste and season as needed and add toppings.
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