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- 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup cream cheese, softened - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream I love using russet potatoes for this soup. They are starchy and creamy, making the soup rich. The onion and garlic add a depth of flavor that really shines through. Cream cheese and sharp cheddar make it indulgent. The sour cream adds a nice tang and creaminess too. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper The spices are simple but effective. Garlic and onion powder boost the flavors of fresh garlic and onion. Smoked paprika adds a hint of smokiness that takes the soup up a notch. Always taste and adjust the salt and pepper for your perfect blend. - 4 green onions, sliced thinly - 4 strips of crispy cooked turkey bacon Toppings can make your soup even better. Green onions add a fresh crunch. Turkey bacon gives a nice salty bite. You can mix and match toppings to suit your taste and impress your guests. - Prepare the crockpot with cooking spray or liner. - Dice 6 medium russet potatoes into 1-inch cubes. - Chop 1 large onion finely. - Mince 3 cloves of garlic. Start by getting your crockpot ready. A quick spray with cooking oil or a liner makes cleanup easy. Then, focus on the veggies. Dice your potatoes, chop the onion, and mince the garlic. This sets a great base for the soup. - Combine the diced potatoes, chopped onion, and minced garlic in the crockpot. - Pour in 4 cups of chicken broth (or vegetable broth). - Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. - Season with salt and pepper to taste. - Stir gently to mix everything. Now, combine all your prepared ingredients in the crockpot. Make sure the potatoes, onion, and garlic are well mixed. Pour in the broth, covering the veggies fully. Sprinkle in your spices, then stir gently. This will help all the flavors blend nicely. Cover the crockpot and set it to cook. You can choose to cook on low for 6 to 8 hours or high for 4 to 5 hours. The potatoes should be fork-tender when done. - Mash the potatoes with a potato masher or fork for the desired consistency. - Incorporate 1 cup of softened cream cheese and 1 cup of shredded sharp cheddar cheese. - Add 1/2 cup of sour cream and mix until smooth. - Taste and adjust seasoning with salt and pepper. - If too thick, stir in more broth or water. When the cooking time is up, it’s time to finish the soup. Use a masher to mash some of the potatoes. This gives the soup a creamy texture while keeping some chunks. Next, fold in the cream cheese and cheddar until they melt. Add the sour cream, mixing until everything is smooth. Taste your soup and adjust the seasoning if needed. If it’s too thick, add a bit more broth or water. Let it warm for another 10 to 15 minutes. Now, you are ready to serve this creamy delight! To get a creamy mouthfeel, mash the cooked potatoes well. I like to leave some chunks intact. This gives the soup a nice texture. If the soup feels too thick, you can add broth or water. Just stir a little in at a time until you reach the perfect consistency. To boost the flavor, try adding spices like thyme or basil. You can even mix in a dash of cayenne for some heat. If you want a different taste, swap cream cheese for Greek yogurt. For cheddar, consider using gouda or mozzarella. This soup pairs well with crusty bread or garlic rolls. They are perfect for dipping. For a nice touch, garnish your soup with extra green onions and some crumbled turkey bacon. A sprinkle of cheese on top looks nice too. Serve in warm bowls for a cozy meal. {{image_4}} You can make this soup vegetarian by using vegetable broth instead of chicken broth. Just skip the bacon too. You still get a rich and creamy taste without the meat. To add more flavor, think about mixing in other veggies. Carrots and celery work great! They add nice texture and taste. You can also try different types of cheese. Gouda or Monterey Jack can give a new twist to the classic cheddar. If you like heat, add jalapeños or hot sauce. Start with a little, then taste. You can always add more! The spice will make the soup exciting and keep you warm on cold days. To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. Seal it well to keep out air. Place the container in the fridge. Your soup will stay fresh for about 3 to 4 days. When you're ready to eat, just pull it out. If you want to freeze the soup, use a freezer-safe container. Leave some room at the top for expansion. You can also use freezer bags. Just make sure to remove as much air as possible. Label the bags with the date. The soup can last in the freezer for up to 3 months. When you're ready to enjoy it, thaw it overnight in the fridge. To reheat the soup, you have a few good choices. You can use the stovetop or microwave. If using the stovetop, heat it on low. Stir often to keep it from sticking. If using the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps to keep the texture nice and creamy. Avoid boiling the soup, as this can change its taste. Enjoy it warm, just like the first time! Yes, you can make this soup ahead of time. It stores well in the fridge. After cooking, let the soup cool down. Transfer it to an airtight container. It will stay fresh for about three days. When you are ready to enjoy it, reheat on the stove or in the microwave. Stir it well to mix the flavors. You might want to add a splash of broth if it thickens too much. If you need a swap for cream cheese, try using Greek yogurt. It gives a nice tang and creamy texture. Another option is cottage cheese, which is lighter but still blends well. You can also use sour cream for a similar flavor. Each option may slightly change the taste but will keep the soup creamy. To thicken the soup, you can mash more potatoes. This adds creaminess without changing the flavor. If you prefer a smoother texture, blend some of the soup using an immersion blender. You can also stir in a cornstarch slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water. Add it to the soup and stir well. Cook for a few more minutes to thicken. Yes, this soup can easily be made gluten-free. Use gluten-free chicken or vegetable broth. Always check the labels to ensure no gluten is present. You can also swap out any ingredients that may have gluten. For example, make sure your cream cheese is gluten-free. This way, everyone can enjoy this creamy soup! This blog post covered how to make a tasty potato soup. You learned about the main ingredients, spices, and optional toppings that elevate the dish. We shared step-by-step instructions for preparation and included helpful tips for the best texture and flavor. You can explore variations to fit your taste and find ways to properly store leftovers. Try this recipe, and enjoy a warm bowl of comforting soup that you made!

Creamy Crockpot Crack Potato Soup

Warm up your evenings with this delicious Creamy Crockpot Crack Potato Soup, the perfect comfort food! Made with tender russet potatoes, rich cream cheese, and sharp cheddar, this recipe is simple yet satisfying. Just combine ingredients in your crockpot and let it do the work! Click through to explore the full recipe and discover tips for a creamy consistency that's sure to impress at your next meal. Enjoy every spoonful of this cozy delight!
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Ingredients
  

6 medium russet potatoes, peeled and diced into 1-inch cubes

1 large onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth (substitute with vegetable broth for a vegetarian-friendly option)

1 cup cream cheese, softened to room temperature

1 cup sharp cheddar cheese, freshly shredded

1/2 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly cracked pepper, to taste

4 green onions, sliced thinly (for garnish)

4 strips of crispy cooked turkey bacon, crumbled (optional topping)

Instructions
 

Lightly spray the interior of your crockpot with cooking spray or line it with a slow cooker liner for effortless clean-up.

    In the crockpot, combine the diced potatoes, chopped onion, and minced garlic, ensuring they are well distributed.

      Pour in the chicken broth (or vegetable broth), ensuring the vegetables are fully covered. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper over the top. Gently stir to combine all ingredients.

        Cover the crockpot with the lid and set it to cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the potatoes are fork-tender.

          After the cooking time has elapsed, take a potato masher or fork and mash some of the potatoes in the crockpot to create a creamy consistency, leaving some chunks intact for texture.

            Gradually fold in the softened cream cheese and shredded cheddar cheese until both are fully melted and combined into the soup. Then, add the sour cream and mix until the soup is velvety smooth.

              Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is thicker than desired, gradually stir in more broth or water until you achieve a creamy yet pourable consistency.

                Allow the soup to warm on low for an additional 10 to 15 minutes, ensuring everything is heated through and the flavors meld together beautifully.

                  Once ready to serve, ladle the soup into bowls and generously garnish with sliced green onions and crumbled turkey bacon (if using).

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

                      - Presentation Tips: For an appetizing presentation, serve the soup in warm bowls, and consider adding a sprinkle of extra shredded cheese and sliced green onions for a burst of color. Pair with crusty bread or garlic rolls for perfect dipping, making each bite even more enjoyable. Dig in and savor every spoonful!