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Loaded Crockpot Ranch Potato Soup

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This creamy, cheesy potato soup is slow-cooked in the crockpot with ranch seasoning, bacon, and cheddar for the ultimate comfort food. It’s hearty, easy to make, and perfect for cozy family dinners or meal prep.

Ingredients

Scale
  • 2 lbs russet potatoes, peeled and diced (about 6 cups)
  • 4 cups low-sodium chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 8 oz cream cheese, softened and cubed
  • 2 cups shredded cheddar cheese, plus more for topping
  • 6 slices cooked bacon, crumbled, plus more for topping
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper, to taste
  • Green onions or chives, for garnish
  • Sour cream (optional, for serving)

Instructions

  1. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion and mince the garlic. Cook the bacon until crisp and crumble it, reserving some for topping.
  2. Add diced potatoes, onion, garlic, and half the crumbled bacon to the slow cooker. Sprinkle ranch seasoning mix evenly over the top.
  3. Pour in chicken broth and stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
  5. Use an immersion blender to partially blend the soup in the crockpot (blend about half for a creamy-but-chunky texture). Alternatively, use a potato masher or transfer some soup to a blender and return it to the pot.
  6. With the crockpot still on low, stir in cream cheese and shredded cheddar cheese. Let them melt, stirring occasionally until the soup is creamy and smooth.
  7. Pour in heavy cream or half-and-half. Stir well. Taste and add salt and black pepper as needed.
  8. Ladle soup into bowls and top with extra cheddar, crumbled bacon, green onions or chives, and a dollop of sour cream if desired.

Notes

For a vegetarian version, use vegetable broth and omit bacon. If the soup is too thick, add a splash of broth or milk. Add dairy at the end to prevent curdling. For extra veggies, add carrots, celery, or corn. Soup thickens as it cools. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: potato soup, crockpot, slow cooker, ranch, loaded potato, comfort food, easy soup, bacon, cheddar, creamy soup

Find it online: https://yumnode.com/loaded-crockpot-ranch-potato-soup-recipe-easy-comfort-food/