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To make creamy crockpot crack potato soup, you need the following ingredients: - 6 medium russet potatoes, peeled and diced - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth or vegetable broth - 1 cup cream cheese, softened - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Optional toppings: 4 strips of crispy cooked turkey bacon, crumbled - Garnish: 4 green onions, sliced Each ingredient plays a key role in the flavor and texture of the soup. The russet potatoes add body and creaminess. The onion and garlic bring depth and warmth. Cream cheese and cheddar cheese make it rich and smooth. You can easily swap ingredients for your taste. For a vegetarian option, use vegetable broth. If you want a lighter soup, skip the turkey bacon. Whatever you choose, these ingredients will help you create a cozy, nourishing bowl of soup. Enjoy exploring different flavors! - Lightly spray or line with a slow cooker liner. - Add diced potatoes, chopped onion, and minced garlic. Start with a clean crockpot. A slow cooker liner makes cleanup easy. Next, chop your ingredients. Peel and dice six medium russet potatoes. Add them to the pot. Then, finely chop one large onion and mince three cloves of garlic. Toss these in with the potatoes. This mix forms the base of your soup. - Pour in chicken or vegetable broth. - Season with spices and stir to combine. - Cover and cook on low for 6-8 hours or high for 4-5 hours. Now, pour in four cups of chicken broth or use vegetable broth for a vegetarian twist. This adds great flavor to the soup. Next, season it! Use one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of smoked paprika. Don’t forget salt and pepper to taste. Stir everything together until it’s mixed well. Cover your crockpot and set it to cook on low for 6-8 hours or high for 4-5 hours. The goal is to make the potatoes tender and flavorful. - Mash some potatoes for creaminess. - Stir in cream cheese and cheddar cheese. - Add sour cream and adjust seasoning. - Heat for an additional 10-15 minutes before serving. Once the cooking time is up, it’s time to finish the soup. Use a potato masher or a fork to mash some potatoes right in the pot. This gives the soup a creamy texture while keeping some chunks. Next, stir in one cup of softened cream cheese and one cup of shredded sharp cheddar cheese. Mix until everything is melted and smooth. Then, add half a cup of sour cream and mix it in. Taste your soup and adjust the seasoning if needed. If it's too thick, add a bit more broth or water. Let it heat for another 10-15 minutes on low before serving. Enjoy the warmth! Using fresh ingredients will boost the flavor of your soup. Fresh potatoes, onions, and garlic make a real difference. I always choose firm, unblemished potatoes for the best taste. If your soup turns out too thick, just add more broth or water. Stir a bit at a time until you reach the right consistency. Garnish your soup with sliced green onions for a pop of color. Crumbled turkey bacon adds a nice crunch and flavor. For sides, crusty bread is perfect for dipping. A simple salad can also balance the meal. A good slow cooker makes a big difference. I recommend one with a programmable timer for easy cooking. Essential tools include a potato masher for that creamy texture. A good knife and cutting board help with prep. {{image_2}} For a vegetarian twist, use vegetable broth instead of chicken broth. This change keeps the flavors rich while making the soup meat-free. You can also add more veggies, like carrots or celery, to boost nutrition and texture. They will cook well with the potatoes and add a nice crunch. Cheese makes this soup creamy and delicious. You can switch up the cheese for different tastes. Try using mozzarella for a stretchy texture or Gruyère for a nutty flavor. Even pepper jack can add a spicy kick. Just remember to keep your favorite cheese on hand for a personalized touch! Want to enhance the flavor? Add extra vegetables like corn, broccoli, or spinach. They will cook well in the slow cooker. You can also sprinkle in herbs like thyme or rosemary for a fresh taste. For a little heat, consider adding red pepper flakes or jalapeños. These additions make the soup even more exciting and tasty! To store your creamy crockpot crack potato soup, let it cool first. Use airtight containers for the fridge or freezer. In the fridge, it lasts up to three days. For longer storage, freeze it for up to three months. When freezing, leave some space in the container so it can expand. Reheat your soup gently to keep it creamy. The best way is on the stove. Pour the soup into a pot and heat on low. Stir often to prevent sticking. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This method keeps the flavors intact. After cooking, the soup is safe for three days in the fridge. If you freeze it, it stays good for three months. Always check for any off smells or changes in texture before eating. If it looks or smells strange, it's best to throw it out. Yes, you can use other types of potatoes. While russet potatoes create a creamy texture, Yukon Golds or red potatoes work well too. They hold their shape better, adding nice chunks to the soup. Avoid using waxy potatoes like fingerlings. They may not give you the creamy finish you want. Experiment with what you have for different tastes! Yes, you can make this soup dairy-free. Instead of cream cheese, use a dairy-free cream cheese. For the sour cream, try a plant-based option like cashew cream or coconut yogurt. Use dairy-free cheese for the sharp cheddar. Make sure to check the labels, as some brands have better flavor than others. This way, everyone can enjoy a hearty bowl! You can store this soup in the fridge for up to five days. Make sure to cool it down first. Place it in an airtight container to keep it fresh. If you want to store it longer, freeze it for up to three months. Just thaw it in the fridge overnight before reheating. Enjoy your soup even later! This blog post shared a simple recipe for a creamy potato soup. You learned about the key ingredients and the step-by-step instructions for making it in a slow cooker. I discussed tips, variations, and storage advice to help you enjoy this dish. Remember, using fresh ingredients and adjusting flavors makes a big difference. Don't hesitate to try new cheeses or add veggies. With this guide, you can create a comforting meal that warms both your body and heart. Enjoy your cooking adventure!

Creamy Crockpot Crack Potato Soup

Warm up with our Creamy Crockpot Crack Potato Soup that’s packed with flavor and comfort! This easy recipe blends tender potatoes, savory bacon, and creamy cheeses for a perfect bowl of deliciousness. In just a few simple steps, you’ll have a hearty meal ready to enjoy. Don't miss out on making this cozy dish tonight! Click through to explore the full recipe and bring this ultimate comfort food to your kitchen.
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 large onion, finely chopped

3 cloves garlic, minced

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

1 cup cream cheese, softened

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

4 green onions, sliced (for garnish)

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

Instructions
 

Prepare your crockpot by spraying it lightly with cooking spray or lining it with a slow cooker liner for easier cleanup.

    Add the diced potatoes, chopped onion, and minced garlic to the crockpot.

      Pour in the chicken broth (or vegetable broth) to cover the vegetables. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.

        Cover the crockpot and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the potatoes are tender.

          Once the cooking time is up, use a potato masher or fork to mash some of the potatoes directly in the crockpot to create a creamy texture while leaving some chunks for heartiness.

            Stir in the softened cream cheese and shredded cheddar cheese until melted and well combined. Next, add the sour cream and mix until smooth.

              Taste and adjust the seasoning if needed. If the soup is too thick, stir in a bit more broth or water until you achieve your desired consistency.

                Allow the soup to heat for an additional 10-15 minutes on low until everything is heated through.

                  Serve hot, garnished with sliced green onions and crumbled turkey bacon (if using).

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

                      - Presentation Tips: Serve in bowls and sprinkle with additional shredded cheese and green onions for a pop of color. Offer some crusty bread on the side for dipping. Enjoy!