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To make Crockpot Crack Potato Soup, gather these key ingredients: - 6 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 6 cups vegetable broth (or chicken broth for extra flavor) - 1 cup cream cheese, softened to room temperature - 1 cup sour cream - 1 cup shredded sharp cheddar cheese - 1/2 cup crispy bacon, crumbled (optional for non-vegetarians) - 1/4 cup green onions, finely sliced (for garnish) - 1 teaspoon dried thyme - Salt and black pepper to taste Each ingredient plays a role. The potatoes form the soup's base, while onion and garlic add flavor. Broth gives depth. Cream cheese and sour cream make it creamy. Cheddar adds richness, and bacon brings a savory crunch. For the best flavor, choose fresh ingredients. In fall, use locally grown potatoes. In winter, you can still find good options at farmers' markets. Spring and summer bring fresh herbs, which can enhance the soup's taste. Use fresh thyme if you have it, as it adds a bright touch. Feel free to customize your soup! Here are some ideas: - For a vegan version, swap cream cheese and sour cream for plant-based versions. - Add cooked chicken for extra protein. - Toss in vegetables like corn or peas for added nutrients. - If you want heat, add diced jalapeños or crushed red pepper. These options let you adjust the soup to fit your taste and dietary needs. Enjoy the process of making this comforting dish! {{ingredient_image_2}} First, gather your ingredients. You will need: - 6 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 6 cups vegetable broth (or chicken broth for extra flavor) - 1 cup cream cheese, softened to room temperature - 1 cup sour cream - 1 cup shredded sharp cheddar cheese - 1/2 cup crispy bacon, crumbled (optional) - 1/4 cup green onions, finely sliced (for garnish) - 1 teaspoon dried thyme - Salt and black pepper to taste Start by peeling and dicing the potatoes. This step is key for even cooking. Chop the onion and mince the garlic. Now, toss everything into your crockpot. Add the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir well to coat the potatoes in broth. Next, season the mix with dried thyme, salt, and black pepper. Cover the crockpot and set it to cook on low for 6-7 hours. If you're short on time, set it to high for 3-4 hours. The potatoes need to be fork-tender. Once the cooking time is up, it’s time to mash! Use a potato masher to mash part of the potato mix. This adds creaminess while keeping some chunks for texture. Add the softened cream cheese and sour cream next. Stir until everything combines into a smooth, creamy soup. Now, fold in the shredded cheddar cheese and crumbled bacon, if you're using it. Allow the soup to continue cooking on low for an additional 30 minutes. This lets the cheese melt and blend well. Before serving, taste the soup. Adjust the seasoning with more salt and black pepper if needed. Serve the soup hot in bowls. For a pop of color, garnish with sliced green onions. You can also add more shredded cheddar cheese on top. To elevate your meal, serve with crusty bread. This makes a great combo! Enjoy the warm, comforting flavors of your crockpot crack potato soup. To get the right texture in your soup, start with good potatoes. I like russet potatoes. They break down well. Cut them into 1-inch cubes. This size cooks evenly. When the cooking time is done, mash part of the mix. This step gives creaminess while keeping some chunks. It’s the best of both worlds! For a creamier soup, use softened cream cheese and sour cream. Make sure they are at room temperature. This way, they mix in smoothly. Stir them in well after the potatoes cook. If you want, add more cheese too. Sharp cheddar gives a rich flavor. Don't skimp on the cheese; it makes a big difference! Store leftover soup in an airtight container. It will last in the fridge for about three days. When you want to reheat, do it slowly. Use a pot on low heat. Stir often to keep it from sticking. If the soup is too thick, add a splash of broth or water. This keeps it creamy and delicious! Pro Tips Use Fresh Ingredients: Fresh russet potatoes and high-quality broth will elevate the flavor of your soup. Avoid pre-packaged ingredients when possible for the best taste. Adjust Creaminess: For a thicker soup, mash more of the potatoes. If you prefer it thinner, add a little more broth until you reach your desired consistency. Cheese Variations: Experiment with different types of cheese, such as gouda or pepper jack, for unique flavor twists. Just ensure they melt well! Make Ahead: This soup stores well in the fridge for up to 5 days. Make a big batch and reheat for quick lunches or dinners throughout the week. {{image_4}} If you want a vegan version, swap the cream cheese and sour cream for plant-based options. Use cashew cream or coconut cream for a rich taste. For broth, stick to vegetable broth. Skip the bacon, or use crispy mushroom bacon for a savory crunch. This way, everyone can enjoy this warm soup. You can enhance flavors by trying different ingredients. Substitute russet potatoes with Yukon gold potatoes for a buttery texture. You can also add leeks instead of onions for sweetness. For more depth, toss in a tablespoon of Dijon mustard. This little change can give your soup a lovely twist. If you like heat, add diced jalapeños or red pepper flakes. Start with a small amount, then taste as you go. For a smoky flavor, try adding smoked paprika. Another option is to stir in hot sauce before serving. This will make your soup exciting and full of flavor. To store your Crockpot Crack Potato Soup, let it cool first. Once cooled, pour it into airtight containers. This keeps the soup fresh longer. Store it in the fridge for up to 4 days. When you want to eat it, simply reheat on the stove or in the microwave. If you want to save some for later, freezing is a great choice. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. Warm it on the stove over low heat, stirring often. For the best taste, eat the soup within 4 days if stored in the fridge. If frozen, use it within 3 months. Always check for signs of spoilage. If it smells off or looks strange, it’s best to toss it. Remember, food safety keeps you healthy and happy! To make this soup gluten-free, use gluten-free broth. Most vegetable or chicken broths are gluten-free, but check the label. Avoid any added ingredients that contain gluten, such as certain cream cheeses or sour creams. All the other ingredients, like potatoes and bacon, are naturally gluten-free. This way, you can enjoy a warm bowl without worry. Yes, you can use frozen potatoes. They work well in this recipe. Just add them straight to the crockpot without thawing. Frozen potatoes may need a bit more time to cook, so check for tenderness after 7 hours on low. The soup will still turn out creamy and tasty. This soup pairs well with many sides. Here are a few suggestions: - Crusty bread for dipping - A fresh salad for some crunch - Grilled cheese sandwiches for extra comfort - Roasted vegetables for a healthy touch These options complement the flavors of the soup and make for a complete meal. Enjoy! In this blog post, I shared how to make delicious Crockpot Crack Potato Soup. We covered the key ingredients, preparation, and step-by-step cooking. I discussed tips for texture and creaminess, along with storage and reheating ideas. You also learned about variations, like vegan options and spice adjustments. Crockpot cooking makes meal prep easy and fun. Use this knowledge to create your own tasty soup. Enjoy your cooking adventure!

Crockpot Crack Potato Soup

A creamy and hearty potato soup made in a crockpot, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 6 large russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth (or chicken broth for extra flavor)
  • 1 cup cream cheese, softened to room temperature
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crispy bacon, crumbled (optional for non-vegetarians)
  • 1/4 cup green onions, finely sliced (for garnish)
  • 1 teaspoon dried thyme
  • to taste salt and black pepper

Instructions
 

  • In the crockpot, combine the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir everything together to ensure the potatoes are well-coated in broth.
  • Season the mixture with dried thyme, salt, and black pepper. Cover the crockpot and set to cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are fork-tender and easily mashable.
  • Once the cooking time is up, use a potato masher to gently mash part of the potato mixture in the pot. This will create a creamy base while leaving some chunks for a hearty texture.
  • Add the softened cream cheese and sour cream to the mixture in the crockpot. Stir well until all the ingredients are fully combined and the soup is creamy and smooth.
  • Next, fold in the shredded cheddar cheese and crumbled bacon (if using). Allow the soup to cook on low for an additional 30 minutes, stirring occasionally, until the cheese is fully melted and integrated into the soup.
  • Taste the soup and adjust the seasoning as needed with more salt and black pepper to suit your preference.
  • Serve the soup hot in bowls, garnished with a generous sprinkle of sliced green onions for a pop of color and freshness.

Notes

Serve in rustic bowls topped with extra shredded cheddar cheese and a drizzle of olive oil for a luxe touch. Add a side of crusty bread for a complete meal!
Keyword comfort food, crockpot, potato, soup