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- 6 medium russet potatoes, peeled and diced - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - ½ cup sour cream - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - ¼ cup green onions, chopped (for garnish) - ¼ cup crispy cooked turkey bacon, crumbled (optional) To make this soup, gather these ingredients. Start with the russet potatoes. I prefer russet potatoes for their creamy texture. Peel and dice them into bite-sized pieces. Next, chop the onion and mince the garlic. These add a wonderful flavor to the soup. You can choose chicken broth or vegetable broth. Both work well, but the chicken broth adds a richer taste. For creaminess, use softened cream cheese. It melts perfectly into the soup. Shredded cheddar cheese gives a great cheesy flavor. Sour cream adds a nice tang. The spices are key. Onion powder, garlic powder, and smoked paprika create warm flavors. Salt and pepper enhance everything. For garnish, use chopped green onions for a fresh touch. If you want an extra crunch, crispy turkey bacon is a tasty option. Now that you have your ingredients ready, you're all set to create this comforting dish! - First, wash and peel the 6 medium russet potatoes. - Next, dice the potatoes into small cubes. Aim for uniform sizes for even cooking. - Then, take 1 medium onion and dice it finely. - Mince 3 cloves of garlic for that rich flavor. - Decide on your broth: you can use 4 cups of chicken or vegetable broth. Either choice works well. - In a 6-quart crockpot, add the diced potatoes, onion, and garlic. - Pour in your broth until the potatoes are fully covered. - Next, sprinkle in 1 teaspoon each of onion powder, garlic powder, and smoked paprika. - Add salt and pepper to taste. Stir gently to mix everything. - Cover the crockpot and set it to cook. You can choose high for 4 hours or low for 6-7 hours. Cook until the potatoes are tender. - After cooking, use a potato masher to blend the soup. You can leave some chunks for texture. - Once blended, add 1 cup of softened cream cheese to the pot. Stir well until it melts into the soup. - Now, add 1 cup of shredded cheddar cheese and ½ cup of sour cream. Stir until everything is creamy and heated through. - Taste your soup and adjust the seasoning as needed. - Serve hot and enjoy this comforting dish! To get the right texture for your soup, use a potato masher. Mash until you reach your liking. You can leave some chunks for a hearty feel. If you want it smoother, blend it in batches with a hand blender. Always taste your soup before serving. Adjust the salt and pepper to make it just right. You can add a little more cream cheese or sour cream for extra creaminess. To boost flavor, think about adding spices. A pinch of cayenne can add heat. You might also try fresh herbs like thyme or parsley for freshness. For toppings, consider crispy turkey bacon for crunch. Green onions add a nice bite. You can also sprinkle some extra cheddar cheese for richness. For this recipe, a 6-quart crockpot works best. It gives enough space for all the ingredients. If you have a smaller one, just cut the recipe in half. Timing is key. Cook on high for 4 hours or low for 6-7 hours. Check that your potatoes are tender before blending. This ensures a perfect soup every time. {{image_2}} If you want to change the cream cheese, try using Greek yogurt. It adds a nice tang and works well. For a dairy-free option, use cashew cream. Blend soaked cashews with water to get a creamy texture. This keeps the soup rich without dairy. To add a kick, consider cayenne or chipotle powder. Just a pinch can spice things up. If you prefer a vegetarian soup, skip the bacon. You can add mushrooms or extra veggies for flavor. If you want meat, crispy turkey bacon or bacon bits work great. They add crunch and saltiness. Fresh herbs and seasonal veggies can elevate this soup. In spring, add fresh peas or asparagus for a burst of color. In the fall, try adding pumpkin or butternut squash. Fresh chives or parsley can also brighten the dish. Adjust based on what’s fresh and available to you. After cooking your Crockpot Crack Potato Soup, you need to store it right. First, let the soup cool down. This helps keep it fresh. Once cool, pour it into airtight containers. Fill them up, but leave some space at the top. This space helps when the soup expands in the freezer. For refrigeration, store the soup in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. To freeze, use freezer-safe containers or heavy-duty bags. Make sure to label them with the date. Your soup can last in the freezer for up to 3 months. When it's time to enjoy your soup again, reheating is easy. The best way is to use the stove. Pour the soup into a pot and heat it over medium heat. Stir often to avoid sticking. You can also use the microwave. Pour the soup into a microwave-safe bowl. Heat it in short bursts, stirring in between. After reheating, if the soup seems too thick, add a bit of broth or water. This helps bring back that creamy texture. Leftovers of your Crockpot Crack Potato Soup will last about 3 to 4 days in the fridge. Always check for signs of spoilage before eating. Look for changes in color, smell, or texture. If it smells sour or looks strange, it’s best to throw it out. Eating spoiled soup can make you sick, so always be careful. To thicken Crockpot Crack Potato Soup, you have a few good options: - Mashed Potatoes: Use a potato masher after cooking. This adds body while keeping some chunks. - Cornstarch Slurry: Mix equal parts cornstarch and cold water. Add this mix during the last 30 minutes of cooking. - Cream or Milk: Stir in more cream or milk for a creamier texture. - Instant Potato Flakes: Adding these will thicken the soup quickly. Each of these methods gives you control over the soup's thickness. Adjust based on your taste. Yes, you can easily make this soup ahead of time. Here are some tips: - Cook and Cool: Make the soup as per the recipe. Allow it to cool completely. - Store Properly: Place the soup in an airtight container. Store it in the fridge for up to three days. - Freezing: If you want to freeze it, let it cool first. Use freezer-safe containers and store for up to three months. - Reheat: When ready to eat, reheat on low in a pot or microwave. Add a little water or broth if it seems too thick. Planning ahead makes dinner easy and tasty! Yes, this recipe can be gluten-free! Here are some points to consider: - Broth Choice: Use a gluten-free broth. Many brands offer this option. - Cream Cheese and Sour Cream: Check labels for gluten-free certifications. Most brands are safe. - Avoid Adding Bread: If you serve this with bread, choose gluten-free options. This soup is both comforting and safe for those with gluten concerns. Enjoy without worry! This recipe for Crockpot Crack Potato Soup uses simple ingredients and easy steps. You’ll enjoy creamy, cheesy goodness in each bite. Remember, you can tweak the flavors and ingredients to suit your taste. Store any leftovers properly to keep them fresh. This soup is not just a meal; it’s comfort in a bowl. With so many options, it’s the perfect dish for any season. Enjoy experimenting and making it your own!

Crockpot Crack Potato Soup

Warm up your day with this delicious Crockpot Crack Potato Soup! Made with creamy cheese, tender potatoes, and seasoned to perfection, this easy recipe is perfect for busy weeknights or cozy get-togethers. Simply toss in your ingredients and let the crockpot do the work while you relax. Ready to indulge in this comforting bowl of goodness? Click through to explore the full recipe and make it tonight!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup cream cheese, softened

1 cup shredded cheddar cheese

½ cup sour cream

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup green onions, chopped (for garnish)

¼ cup crispy cooked turkey bacon, crumbled (optional)

Instructions
 

In a 6-quart crockpot, add the diced potatoes, onion, and garlic.

    Pour in the chicken or vegetable broth until the potatoes are fully submerged.

      Sprinkle in the onion powder, garlic powder, smoked paprika, salt, and pepper, stirring to combine.

        Cover the crockpot and cook on high for 4 hours or on low for 6-7 hours, until the potatoes are tender.

          When the cooking time is up, use a potato masher to blend the soup to your desired consistency, leaving some chunks for texture.

            Add in the softened cream cheese, stirring until melted and well incorporated.

              Stir in the shredded cheddar cheese and sour cream until creamy and heated through.

                Taste and adjust the seasoning if necessary.

                  Ladle the soup into bowls and top with chopped green onions and crumbled turkey bacon if using.

                    Prep Time, Total Time, Servings: 15 minutes | 4-7 hours | Serves 6-8