Crock Pot Crack Potato Soup

$- 6 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth For the base of this soup, I use russet potatoes. They are starchy and creamy when cooked. The onion adds a sweet flavor, while the garlic gives a nice kick. Vegetable broth brings everything together and keeps it rich. - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup sour cream - 2 tablespoons ranch seasoning mix The cream cheese makes the soup creamy. Shredded cheddar cheese adds a sharp taste. Sour cream gives a nice tang. The ranch seasoning mix brings all the flavors together and adds a special touch. - Cooked crispy turkey bacon - Chopped green onions - Additional cheddar cheese Toppings are key to making this soup fun. Crispy turkey bacon adds crunch. Chopped green onions give color and freshness. Extra cheddar cheese melts beautifully on top and makes it even tastier. Combining these ingredients is what makes the Crock Pot Crack Potato Soup so creamy and satisfying. {{ingredient_image_1}} - First, prepare the potatoes, onion, and garlic. Peel the russet potatoes and dice them into small pieces. Chop the onion finely and mince the garlic cloves. This makes the soup more flavorful. - Next, layer the ingredients in your crock pot. Start with the diced potatoes. Then, add the chopped onion and minced garlic. These layers create a nice base for your soup. - For cooking times, set your crock pot to low for 6-8 hours or high for 4-5 hours. This will make the potatoes soft and tender. Check for doneness by poking them with a fork. - When it comes to mashing potatoes, use a potato masher or an immersion blender. Mash them slightly to make the soup creamy. Leave some chunks for texture. This gives it a hearty feel. - To combine the dairy ingredients, stir in the softened cream cheese, shredded cheddar cheese, and sour cream. Add the ranch seasoning mix as well. Mix until everything is well combined and melted. - For a beautiful finish, garnish the soup before serving. Use extra cheddar cheese, crumbled bacon, and chopped green onions. This adds color and taste. Ladle the soup into bowls and enjoy! To make your soup creamy, mash some of the potatoes. Use a potato masher or an immersion blender to blend just enough. This leaves some chunks for a hearty feel. If you want a thicker soup, add more cream cheese or sour cream. For a chunkier texture, mash less. Choose the right potatoes for your soup. Russet potatoes work best because they break down well. If you use red or yellow potatoes, they stay firmer. This gives a different texture but is still tasty. Boost flavor by adding spices and herbs. Garlic powder, onion powder, or even smoked paprika can add depth. Fresh herbs like thyme or parsley can brighten the soup. You can also experiment with pepper or cayenne for some heat. If you want to skip ranch seasoning, try Italian seasoning or a bit of cayenne. These options add their unique twist. You can also make your own blend with garlic powder, onion powder, and dried herbs. Prep your ingredients ahead of time. You can peel and dice the potatoes the night before. Store them in water in the fridge to keep them fresh. Chop the onion and garlic ahead too. This way, you save time on cooking day. Use leftovers wisely. This soup is great the next day. Simply heat it on the stove or in the microwave. You can also freeze it for later. Just let it cool, then store it in airtight containers. It stays fresh for up to three months in the freezer. Pro Tips Perfect Potato Texture: For the best texture, choose russet potatoes as they break down beautifully and create a creamy base for your soup. Flavor Boost: Enhance the flavor by sautéing the onions and garlic in a bit of butter before adding them to the crock pot for a deeper taste. Cheese Choices: Feel free to experiment with different types of cheese, like pepper jack or gouda, for a unique twist on the classic flavor. Make It Ahead: This soup stores well in the fridge for up to 3 days, making it a great option for meal prep or leftovers! {{image_2}} You can switch the cream cheese and cheddar if you want. Use Greek yogurt instead of cream cheese for a lighter twist. If you need a lactose-free option, try using a dairy-free cream cheese. For cheddar, vegan cheese works well too. Just remember to check the melting ability of your choice. Want more protein? Add cooked chicken or sausage to the soup. They make it heartier and more filling. If you prefer a meatless version, try adding beans or lentils. They will give you a great texture and keep it satisfying. Feel free to mix in seasonal veggies for extra flavor. In spring, add peas or asparagus. In fall, consider carrots or sweet potatoes. Each season brings new tastes, so adapt your soup to match what's fresh and available. Enjoy the change with every bowl! To store leftovers, wait for the soup to cool. Transfer it to airtight containers. I recommend using glass containers to avoid stains. Make sure to leave some space at the top for expansion. This soup stays fresh in the fridge for up to three days. If you want to freeze this soup, pour it into freezer-safe bags. Label each bag with the date. Lay the bags flat in the freezer to save space. When you are ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to ensure even heating. You can keep the soup in the fridge for about three days. If frozen, it lasts for about three months. Look for signs of spoilage like off smells or changes in color. If it looks or smells weird, toss it out. Yes, you can make this soup in advance. It stores well in the fridge. To prep, just follow the full recipe. After cooking, let the soup cool. Pour it into a container and seal it. It will stay fresh for about three days. For a quick meal, you can reheat it on the stove or microwave. Yes, you can make this recipe gluten-free with easy swaps. Use gluten-free vegetable broth instead of regular broth. Check your ranch seasoning mix to ensure it's gluten-free. Most brands have options that fit this need. This way, everyone can enjoy the soup without worry. Many sides pair well with this tasty soup. Here are some suggestions: - A simple green salad for freshness - Crusty bread for dipping - Grilled cheese sandwiches for a classic pair - Steamed veggies for added nutrition Each of these adds a nice touch to your meal. This blog post shared a simple recipe for Crock Pot Crack Potato Soup. We covered the key ingredients, preparation steps, and cooking tips to help you succeed. Remember, you can customize it with different cheeses, proteins, or seasonal veggies. Whether you enjoy creamy or chunky soup, you can find your perfect texture. Store leftovers correctly, and this soup can last for days. Now, it’s your turn to try this easy recipe and enjoy a hearty meal!$

A creamy and hearty potato soup made in a slow cooker, topped with cheese and bacon.

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Prep Time 20

Cook Time 6

Total Time 7

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

6 large russet potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup cream cheese, softened
1 cup shredded cheddar cheese, plus extra for topping
1 cup sour cream
4 slices cooked crispy turkey bacon, crumbled
2 tablespoons ranch seasoning mix
to taste salt and pepper
1 4 cup chopped green onions for garnish

Instructions

Begin by preparing your ingredients. Peel and dice the russet potatoes, chop the onion, and mince the garlic.
In your crock pot, layer the diced potatoes, chopped onion, and minced garlic.
Pour in the vegetable broth, ensuring the vegetables are submerged. Season with salt and pepper to taste.
Cover the crock pot and cook on low for 6-8 hours or high for 4-5 hours until the potatoes are tender.
Once cooked, use a potato masher or immersion blender to mash the potatoes slightly for a creamy texture while leaving some chunks for heartiness.
Stir in the softened cream cheese, shredded cheddar cheese, sour cream, and ranch seasoning mix until everything is well combined and melted.
Allow the soup to cook for an additional 30 minutes, stirring occasionally, until heated through.
When ready to serve, ladle the soup into bowls and top with extra cheddar cheese, crumbled bacon, and chopped green onions for garnish.

Notes

Serve in rustic bowls with a sprinkle of fresh green onions and an extra drizzle of sour cream on top for an eye-catching finish.

Keyword comfort food, crock pot, potato, soup