Equipment Needed
- Crock pot (slow cooker)
- Vegetable peeler
- Knife and cutting board
- Measuring cups and spoons
- Stirring spoon
- Ladle for serving
Step-by-Step Instructions
When I start making this Crock Pot Crack Potato Soup, I begin by peeling and cutting the potatoes. One tip I can share is to aim for even-sized cubes, about an inch thick; this will help them cook evenly. I toss them straight into the crock pot with the diced onions and minced garlic. Trust me, the smell of garlic sautéing with those fresh onions will have you snacking on them before the soup even begins to cook!
Next, I pour in the chicken broth and give everything a gentle stir. Sometimes I forget to adjust my seasoning initially, which can lead to a bland soup later. So I’ve learned to add a bit of salt and pepper right away. I cover the crock pot and set it on low for about 6-8 hours, or high for 3-4 hours. If you’re in a hurry, you might be tempted to crank it up to high, but I’ve found that low and slow allows the flavors to meld beautifully.
Once the cooking time is up, I open the lid and am immediately greeted by a burst of hearty steam and delicious smells that make my mouth water. This is usually when I mash some of the potato chunks with a fork and stir in the cubed cream cheese. This might feel like an extra step, but trust me—it transforms the soup into that creamy, decadent masterpiece we all crave! Let it simmer for another 30 minutes, stirring occasionally.(See the next page below to continue…)