Description
A comforting and creamy potato soup that’s easy to prepare in a slow cooker, packed with cheese, bacon, and ranch flavors.
Ingredients
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Instructions
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom. Sprinkle the ranch seasoning over the potatoes.
- Add the shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers them.
- Cook on low for 420 minutes (7 hours) or on high for 240 minutes (4 hours), until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper. For a smoother soup, use an immersion blender.
- Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
Pair with crusty bread or a simple side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American