It was on one of those impossibly chilly, grey Sundays that this soup was born in my kitchen. I wanted something deeply comforting, something that felt like a hug from the inside out, but I also desperately wanted to not be chained to the stove. Enter my trusty slow cooker and a concept I’d heard whispers of online: “Crack” Potato Soup. Let me tell you, the name is no joke. As it simmered away all afternoon, my entire home filled with the most heavenly aroma of savory garlic, onion, and creamy potato. That first spoonful was pure magic—rich, velvety, and packed with flavor. It instantly became our family’s most-requested cold-weather meal, and I can’t wait to share it with you.
Ingredients
- 6 cups Russet potatoes, peeled and diced into 1/2-inch cubes (about 4 large potatoes)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt (plus more to taste at the end)
- 4 green onions, thinly sliced (for garnish)
I need to pause here for two non-negotiable tips. First, do not use pre-shredded cheddar cheese. The anti-caking agents can make your soup grainy. Take the extra minute to shred a block—it melts into a silky, perfect pool of cheesy goodness. Second, use full-fat cream cheese and heavy cream. I’ve tried lighter versions in a pinch, and the soup just doesn’t achieve that luxuriously rich body. The fat carries the flavor, so trust me on this.(See the next page below to continue…)