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To make this cozy Crock Pot Crack Potato Soup, you need the following ingredients: - 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 small onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth (or vegetable broth for a vegetarian option) - 1 cup cream cheese, softened to room temperature - 1 cup shredded sharp cheddar cheese - 1 cup sour cream - 1 tablespoon dried chives - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - Optional toppings: crispy bacon bits, sliced green onions, additional shredded cheese These ingredients blend together to create a rich and creamy bowl of comfort. The potatoes form the base, while the cream cheese and cheddar add depth. Garlic and onion bring out the flavors, making each bite delightful. You can even customize it with toppings like crispy bacon or green onions. Enjoy the flexibility in this recipe! 1. Layering ingredients in the crock pot Start by peeling and dicing the russet potatoes into 1-inch cubes. In your crock pot, layer the diced potatoes first. Next, add the finely chopped onion and minced garlic on top. 2. Adding broth and seasonings Pour in 4 cups of chicken broth. This will cover the ingredients. Then, sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir gently to mix everything well. 3. Cooking times for low and high settings Cover the crock pot. Set it to low for 6-7 hours or high for 3-4 hours. The potatoes should become tender and easy to pierce with a fork. 1. Techniques for mashing potatoes Once cooked, use a potato masher for a chunky texture. For a smooth soup, try an immersion blender. Decide how creamy you want it. 2. Incorporating cream cheese, cheddar cheese, and sour cream Gradually add 1 cup of softened cream cheese. Mix until it melts into the soup. Then, stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream. Keep mixing until everything is silky and smooth. 1. Taste testing and adjusting seasoning Now, taste your soup. If it needs more flavor, add more salt and pepper. Adjust to your liking for the best taste. 2. Serving suggestions and presentation Serve the soup hot. Let everyone add their favorite toppings. Offer crispy bacon bits, sliced green onions, and extra cheese for a fun touch. - Best potato varieties for soup: I like to use russet potatoes. They give a creamy texture. Yukon Gold is another great choice for a buttery taste. Avoid waxy potatoes like red potatoes. They do not break down well in soups. - How to achieve the desired consistency: For a smooth soup, use a potato masher or immersion blender. If you prefer chunks, mash only half of the potatoes. This mix gives a nice texture. - Creative topping ideas and variations: Top your soup with crispy bacon bits for crunch. Sliced green onions add freshness. You can also sprinkle more cheese on top. Try adding a dollop of sour cream for extra creaminess. - Pairing suggestions with sides or bread: Serve with warm crusty bread or grilled cheese. A simple salad also makes a great side. This adds color and freshness to your meal. - Recommendations for crock pot settings: Use low for a long cook, about 6-7 hours. If you're short on time, high for 3-4 hours works well. Both settings give you tender potatoes. - Maintenance tips for prolonged use: Clean your crock pot after each use. Use warm, soapy water and a soft sponge. Avoid harsh scrubbers to keep the non-stick surface safe. Regular care helps your slow cooker last longer. {{image_4}} You can easily make this soup vegetarian. Start by swapping out the chicken broth for vegetable broth. This keeps the flavor rich and full. You can also add more veggies like carrots or celery for extra taste. Mushrooms can add a nice umami flavor as well. For a creamier soup, try using different cheeses. You can use gouda or cream cheese for a smooth texture. If you want a dairy-free version, look for vegan cream cheese or coconut cream. Both will give a nice creamy feel without dairy. Spices can really boost the flavor of your soup. Try adding a pinch of smoked paprika or cayenne pepper for heat. Fresh herbs like parsley or thyme can brighten the dish. You can also mix in some crispy bacon bits or green onions on top for extra crunch. To cool and store leftovers, let the soup sit until it reaches room temperature. Then, spoon it into airtight containers. This keeps the soup fresh. Use glass or BPA-free plastic containers for the best results. Make sure to leave some space at the top. The soup may expand when frozen. For reheating, use a pot on the stove or the microwave. If using the stove, warm it over low heat. Stir often to keep it from sticking. In the microwave, heat in short bursts, stirring in between. This helps maintain texture and flavor. Add a splash of broth if it seems too thick. You can freeze soup before or after cooking. To freeze before cooking, put all your ingredients in a freezer-safe bag. When ready, thaw in the fridge overnight and cook as usual. To freeze after cooking, let the soup cool first. For thawing, place in the fridge overnight or use the microwave. Reheat gently to enjoy the creamy goodness again. Yes, you can make this soup ahead of time. To prepare it in advance, follow the recipe until you add the cream cheese, cheddar cheese, and sour cream. Let the soup cool before placing it in an airtight container. Store it in the fridge for up to three days. When you are ready to eat, reheat it on the stove or in the microwave. Stir well to mix the ingredients back together. If it seems too thick, add a little chicken broth or water to thin it. Yes, this soup can be gluten-free. The main ingredients like potatoes, cream cheese, and cheese are gluten-free. However, be cautious with the chicken broth. Some brands may use gluten as a thickener. Always check the label to be sure. If you want to be safe, use vegetable broth, which is usually gluten-free. To add heat to this soup, try these simple methods: - Mix in some diced jalapeños or serrano peppers. - Add a teaspoon of red pepper flakes for a kick. - Stir in hot sauce to taste while cooking. - Top the soup with spicy bacon bits or seasoned croutons for extra flavor. These ideas will give your soup a nice spice without losing its creamy goodness. This blog post covered how to make a tasty potato soup in a slow cooker. We listed key ingredients and shared step-by-step instructions. You learned cooking tips and creative topping ideas. We also explored variations for different diets and how to store leftovers properly. Now, get ready to enjoy a warm bowl of this soup. Customize it to fit your taste, and share it with family and friends. You’ll impress everyone with your cooking skills. Happy cooking!

Crock Pot Crack Potato Soup

Warm up with this creamy Crock Pot Crack Potato Soup that's perfect for chilly days! Packed with russet potatoes, sharp cheddar, and a hint of garlic, this soup is a comforting delight. Easy to make, just toss everything in your crock pot and let it work its magic. Top with crispy bacon or green onions for extra flavor. Ready to indulge in the ultimate cozy meal? Click through for the full recipe and enjoy the deliciousness today!
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Ingredients
  

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

1 small onion, finely chopped

3 cloves garlic, minced

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

1 cup cream cheese, softened to room temperature

1 cup shredded sharp cheddar cheese

1 cup sour cream

1 tablespoon dried chives

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

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

Instructions
 

In your crock pot, layer in the diced potatoes, finely chopped onion, and minced garlic. Pour the chicken broth over the top, ensuring the ingredients are well submerged.

    Sprinkle in the garlic powder, onion powder, and season with salt and black pepper to taste. Stir everything gently to combine.

      Cover the crock pot lid, set the temperature to low, and cook for 6-7 hours, or switch to high and cook for 3-4 hours until the potatoes become tender and easily pierced with a fork.

        After the cooking time, utilize a potato masher or immersion blender to mash the potatoes to your preferred consistency, whether smooth and creamy or with some chunky pieces for texture.

          Gradually stir in the softened cream cheese, mixing until it is fully melted and distributed throughout the soup.

            Add the shredded cheddar cheese and sour cream, folding them into the mixture until the cheese is melted and the soup attains a silky, creamy texture.

              Taste the soup and adjust the seasoning if needed, adding more salt and pepper for enhanced flavor.

                Serve the soup hot, allowing everyone to customize their bowl with toppings of crispy bacon bits, sliced green onions, and additional shredded cheese as desired.

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