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- 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup cream cheese, softened - 1 cup shredded sharp 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) Russet potatoes work great here. They add creaminess and flavor. You can swap them for Yukon gold if you want a different taste. For broth, homemade is best, but store-bought works just fine. If you need a vegetarian version, use vegetable broth. Cream cheese adds a smooth texture. If you prefer a lighter option, use Greek yogurt instead. Use low-fat cheese if you want to cut calories. For a vegan soup, try cashew cream or coconut cream. The spices bring warmth and flavor. You can adjust them to your taste. Add more smoked paprika for a smoky kick. Use fresh herbs for a bright touch. For potatoes, I recommend buying organic russet potatoes. They taste better and are a healthier choice. For broth, brands like Swanson or Pacific Foods are reliable. You will need a good-quality crockpot, preferably a 6-quart model. A potato masher will help you blend the soup. For garnishing, kitchen scissors work well to chop green onions. Using these brands and tools will make your cooking experience easy and fun. First, gather your ingredients. You need 6 medium russet potatoes. Peel them and cut them into 1-inch cubes. Dice 1 medium onion finely. Mince 3 cloves of garlic. These will add great flavor. Next, measure 4 cups of chicken or vegetable broth. You can use homemade or store-bought broth. It is essential for the soup base. Then, soften 1 cup of cream cheese at room temperature. You will blend this into the soup later. Shred 1 cup of sharp cheddar cheese. This will give the soup a rich taste. Also, gather ½ cup of sour cream for creaminess. Finally, get your spices ready: 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Don’t forget salt and pepper to taste! In your 6-quart crockpot, add the diced potatoes, onion, and minced garlic. Spread them out evenly. Now, pour in the broth. Make sure all the potatoes are fully submerged. This helps them cook evenly. Sprinkle the onion powder, garlic powder, smoked paprika, salt, and pepper over the top. Stir gently to mix everything well. Cover the crockpot with its lid. Cook on high for about 4 hours or on low for 6-7 hours. The potatoes should be fork-tender when done. Once the cooking time is up, use a potato masher. Blend the soup to your desired texture. You can leave some chunks for fun. Then, add the softened cream cheese. Stir until it melts fully into the soup. Next, stir in the shredded cheddar cheese and sour cream. Allow them to melt and heat through. This will make your soup creamy and delicious. Taste it, and adjust the salt and pepper if needed. To serve, ladle the warm soup into bowls. Top each bowl with chopped green onions. If you like, add crumbled turkey bacon for a crunchy touch. For a nice presentation, use colorful bowls. You can drizzle extra sour cream or sprinkle more cheese on top. Serve with warm, crusty bread on the side for a complete meal. Enjoy your cozy bowl of crack potato soup! To adjust the soup's thickness, you can mash some potatoes. Use a potato masher after cooking. If you like a creamier texture, blend a portion of the soup in a blender. For a chunkier soup, just mash a few and leave the rest whole. You can also add more broth if it’s too thick. For a richer taste, add more spices like garlic powder or smoked paprika. You can also try adding a splash of hot sauce for heat. A squeeze of lemon juice can brighten the flavors. If you want to take it up a notch, toss in some fresh herbs like chives or thyme. Using homemade broth will also boost the flavor greatly. One common mistake is under-seasoning. Always taste your soup before serving. Adjust salt and pepper as needed. Another pitfall is using cold cream cheese. Make sure it is softened, or it won't melt smoothly. Lastly, avoid lifting the lid too often while cooking. This can let heat escape and slow down the cooking process. {{image_4}} You can easily make this soup vegetarian. Just swap the chicken broth for vegetable broth. For a vegan version, use plant-based cream cheese and sour cream. This keeps the soup creamy and rich without dairy. You can also add more veggies, like carrots or celery, for extra flavor. Want some heat? Add red pepper flakes or diced jalapeños. Start with a little, and taste as you go. This lets you find the right spice level for your taste. For a milder soup, skip the spicy add-ins. Use smoked paprika for flavor without the heat. Get creative with add-ins! You can mix in cooked corn or black beans for more texture. Try adding fresh herbs like thyme or basil for a fresh taste. Crumbled feta cheese or blue cheese can add depth. Just stir them in after cooking. Each option gives your soup a new twist! To store leftover crack potato soup, let it cool first. Then, transfer it to an airtight container. You can keep it in the fridge for about three to four days. Make sure to label it with the date. This helps you track how long it has been stored. When you’re ready to eat the soup again, heat it gently. You can use a pot on the stove or the microwave. If using a pot, pour the soup in and warm it over low heat. Stir often to ensure even heating. If using a microwave, heat in short bursts. Check every minute and stir well. This keeps the soup from getting too hot in spots. For long-term storage, you can freeze the soup. First, let it cool completely. Then, place it in a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or microwave as mentioned earlier. Enjoy your creamy soup anytime! Yes, you can use other kinds of potatoes. Yukon Gold or red potatoes work well. They add a different taste and texture. Just make sure to peel and dice them into 1-inch cubes, like the russets. This keeps the cooking time the same. To make this soup gluten-free, choose gluten-free broth. Many brands offer this option. Double-check the labels to ensure no gluten ingredients are present. The rest of the ingredients are naturally gluten-free, so you’re good to go! Absolutely! You can prepare this soup a day ahead. Just cook it, let it cool, and store it in the fridge. When ready to eat, reheat it on the stove. You may need to add a splash of broth to restore the creaminess. Enjoy it any day! This blog post covered everything you need to make a great soup. We looked at key ingredients, step-by-step cooking, and helpful tips. You now know how to adjust flavors and avoid mistakes. Plus, you have options for variations and storage tips. Remember, cooking is fun and easy. Don’t be afraid to try different ingredients. Experimenting will help you create your own perfect soup recipe. Enjoy your cooking adventure!

Crockpot Crack Potato Soup

Warm up your evenings with this delightful Crockpot Crack Potato Soup that's creamy, cheesy, and full of flavor! Made with tender potatoes, rich cream cheese, and sharp cheddar, this soup is perfect for cozy nights. With easy step-by-step instructions, you’ll have a delicious meal prepped in no time. Ready to savor a comforting bowl? Click through to discover the full recipe and make this tasty dish tonight!
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Ingredients
  

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

1 medium onion, finely diced

3 cloves garlic, minced

4 cups chicken or vegetable broth (homemade or store-bought)

1 cup cream cheese, softened to room temperature

1 cup shredded sharp 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, for added crunch)

Instructions
 

In your 6-quart crockpot, add the diced russet potatoes, diced onion, and minced garlic. Ensure they are evenly distributed.

    Pour in the chicken or vegetable broth, ensuring all the potatoes are fully submerged to encourage even cooking.

      Sprinkle the onion powder, garlic powder, smoked paprika, salt, and pepper over the mixture. Stir gently to combine all the ingredients well.

        Cover the crockpot with its lid and cook on high for approximately 4 hours or on low for 6-7 hours. The goal is to have the potatoes fork-tender.

          Once done cooking, use a potato masher to blend the soup to your desired consistency—feel free to leave some chunks for an enjoyable texture.

            Add in the softened cream cheese and stir until it melts and is fully incorporated into the soup, creating a rich and creamy base.

              Next, stir in the shredded sharp cheddar cheese and sour cream, allowing them to melt and heat through, creating a luscious soup.

                Taste your soup and adjust the seasoning with additional salt and pepper if necessary to suit your preferences.

                  To serve, ladle the warm soup into bowls. Top each serving with a sprinkle of chopped green onions and, if desired, add crumbled turkey bacon for an extra layer of flavor and crunch.

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

                      - Presentation Tips: Serve in vibrant, colorful bowls to enhance visual appeal. Add a drizzle of extra sour cream on top or a sprinkle of additional cheese for a gourmet touch. Enjoy with warm crusty bread on the side!