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- 6 medium russet potatoes, peeled and diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth (or vegetable broth) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup sour cream The base of your soup is the potatoes. They bring a nice creamy texture when cooked. I prefer russet potatoes because they break down well. Next, we have the onion and garlic. They add sweet and savory notes. The broth ties everything together, making it rich. Cream cheese, cheddar cheese, and sour cream create the soup's creamy finish. - 1 tablespoon dried chives - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Seasonings make a big difference! Dried chives add a mild onion flavor. Garlic and onion powders boost the overall taste. Always season to your liking with salt and pepper. A pinch can elevate the soup. - Crispy bacon bits (or turkey bacon) - Sliced green onions - Additional shredded cheese Toppings are key for adding texture and flavor. Bacon bits give a nice crunch and a savory kick. Green onions add a fresh bite. Extra cheese? Yes, please! It melts perfectly on top. Start with the potatoes. I use 6 medium russet potatoes, peeled and diced. This size gives the best texture. Next, chop 1 small onion finely. The smaller, the better. It will blend well in the soup. Then, mince 3 cloves of garlic. This adds great flavor. Now, it's time to combine everything in the crock pot. Add the diced potatoes, chopped onion, minced garlic, and 4 cups of chicken broth. If you prefer, use vegetable broth instead. Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. It's key that the potatoes are submerged in the broth. Cover the crock pot. Cook on low for 6-7 hours or on high for 3-4 hours. Check the potatoes. They should be tender when done. Once the cooking time is up, use a potato masher or an immersion blender. Mash the potatoes to your desired texture. I like mine a little chunky. Next, stir in 1 cup of softened cream cheese. Mix until it's fully melted. Then, add 1 cup of shredded cheddar cheese and 1 cup of sour cream. Stir well until everything is creamy. Taste your soup. Adjust the seasoning with more salt and pepper if needed. Serve it hot, and enjoy! To get the perfect texture, think about how you want your soup. For a smooth soup, use an immersion blender. Blend until it’s creamy. If you want a chunky soup, use a potato masher. Mash just a bit, leaving some potato pieces. This gives a nice contrast in texture. Seasoning can change everything. I suggest tasting as you go. If it needs more kick, add more garlic powder or onion powder. Fresh herbs can make the soup pop. Try adding chives or parsley for a fresh taste. Just stir them in right before serving. This soup is great with sides. Serve it with crusty bread for dipping. You can also pair it with a simple salad. For a fun twist, serve it in bread bowls. Just hollow out small loaves of bread and fill them with soup. It’s a treat that makes the meal special! {{image_2}} You can easily make this soup vegetarian. Just swap out the chicken broth for vegetable broth. This change keeps the flavor rich while making it meat-free. Additionally, if you want a dairy-free soup, use vegan cream cheese and a dairy-free sour cream. This way, even more people can enjoy this creamy delight. Feel free to get creative with your potatoes. You can use Yukon gold potatoes for a different taste. They offer a buttery flavor that pairs well with the soup. You can also add veggies like carrots or celery. This makes the soup heartier and adds more nutrition. Just chop them small so they cook evenly. If you like a little spice, add paprika or cayenne pepper. These spices can bring warmth to the soup. You can also mix in other cheeses like gouda or mozzarella for a twist. Each cheese adds a unique flavor that elevates the dish. Experiment with your favorites for a fun and tasty experience. To store your leftover soup, let it cool first. Transfer it to an airtight container. This keeps the soup fresh and stops it from absorbing odors. The soup lasts about 3 to 4 days in the fridge. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out. You can freeze this soup for up to three months. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you want to eat it, thaw it in the fridge overnight. This keeps the soup creamy. Avoid thawing in the microwave, as it can change the texture. For reheating, you can use a microwave or stove. If using the microwave, heat in short bursts. Stir the soup often to heat evenly. On the stove, warm it on low heat. Stir it gently to avoid sticking. If the soup thickens too much, add a splash of broth or water. This brings back its creamy goodness. Cooking this soup takes 6-7 hours on low or 3-4 hours on high. The low setting allows the flavors to meld better, while the high setting cooks faster. Both methods yield tender potatoes and creamy soup. Yes, you can prep this soup ahead of time. Chop your potatoes, onion, and garlic. Store them in the fridge for a day or two. You can also cook the soup and keep it in the fridge for up to 3 days. Just reheat it when you're ready to serve. If you need a lighter version, try Greek yogurt or cottage cheese. For a dairy-free option, use cashew cream or tofu blended until smooth. These swaps keep your soup creamy without the cream cheese. Yes, this soup is gluten-free. Just ensure your broth is gluten-free. Most chicken and vegetable broths are safe, but always check the label. The other ingredients are naturally gluten-free too. Absolutely! You can add cooked chicken for protein. Crispy bacon bits or sausage also add great flavor. Just toss in the meat when you stir in the cheese and sour cream for a hearty meal. You now have a complete guide for making a delicious Crock Pot Crack Potato Soup. This recipe covers all key ingredients, step-by-step cooking instructions, and helpful tips. You can also explore variations and storage options to suit your needs. Remember, you can adjust flavors and toppings to make this soup your own. Cooking should be fun, so don’t hesitate to experiment. Enjoy your creamy, hearty soup with friends or family!

Crock Pot Crack Potato Soup

Warm up your evenings with this delicious Crock Pot Crack Potato Soup! This creamy and hearty soup features tender russet potatoes, rich cream cheese, and savory cheddar, all simmered to perfection in your slow cooker. It’s an easy and comforting dish perfect for any night. Ready to savor the flavor? Click through to explore this irresistible recipe and delight your family and friends with a bowl of warmth!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 small onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth (or vegetable broth for a vegetarian version)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup sour cream

1 tablespoon dried chives

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Optional toppings: crispy bacon bits (or turkey bacon), sliced green onions, additional shredded cheese

Instructions
 

In your crock pot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth.

    Stir in the garlic powder, onion powder, salt, and pepper, ensuring the potatoes are submerged in the broth.

      Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender.

        Once cooked, use a potato masher or immersion blender to mash the potatoes to your desired texture (smooth or chunky).

          Stir in the softened cream cheese until fully melted and incorporated.

            Add the shredded cheddar cheese and sour cream, mixing until the cheese is melted and the soup is creamy.

              Taste and adjust the seasoning, adding more salt and pepper if desired.

                Serve hot, topped with your choice of crispy bacon bits, sliced green onions, and extra cheese.

                  Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6-8