Okay, here is my experience making crock pot potato soup with cream cheese.
So, I got this craving for a hearty, comforting soup the other day. And what’s more comforting than a big bowl of potato soup, right? But I wanted to make it extra special, so I decided to throw in some cream cheese.
Getting Started
First, I gathered all my ingredients. I grabbed some potatoes, you know, the usual suspects for a potato soup. Then, of course, the cream cheese which I made sure was softened up a bit, some shredded cheddar cheese, because why not? More cheese is always a good idea, I always say. Also grabbed some onions, garlic, chicken broth, and some seasonings like salt, pepper.
Cooking Process
I chopped up the potatoes into these little bite-sized cubes, diced the onion, and minced the garlic. Then I threw all of that into my trusty crock pot. I poured in the chicken broth and added my seasonings. I gave it a good stir, covered it, and set the crock pot to cook on low.
- I let that cook for about, oh, 6 or so hours. You could probably do it on high for like 3-4 hours if you’re in a hurry, but I like the low and slow method. It just lets all those flavors meld together real nice.
Adding the Cheesy Goodness
After the potatoes were all nice and tender, I took out that softened cream cheese and cheddar cheese that I mentioned. I mixed those together in a separate bowl until it was all smooth and creamy. Then, I scooped that cheesy mixture into the crock pot and stirred it into the soup.
Finishing Touches
I let the soup cook for a little while longer, just enough to heat up the cheese and let it all blend in. And that’s pretty much it! I ladled the soup into bowls, and if you’re feeling fancy, you can top it with some extra shredded cheese, some chopped green onions, or even some crispy bacon bits.
Man, let me tell you, this soup turned out amazing! It’s so creamy and flavorful, and that cream cheese really takes it to the next level. It’s the perfect comfort food for a chilly evening. You really have to try it!
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