Description
A rich and creamy soup loaded with cheesy goodness and crispy bacon, perfect for chilly evenings.
Ingredients
Scale
- 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 your potatoes into even-sized pieces.
- In your crock pot, layer the diced potatoes at the bottom.
- Sprinkle the ranch seasoning generously over the potatoes.
- Add the shredded cheese and crumbled bacon on top of the ranch seasoning.
- Pour the broth over these layered ingredients, ensuring the liquid covers everything.
- Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste. Optionally, use an immersion blender to blend until smooth.
- Serve hot with garnishes such as extra cheese, bacon bits, or green onions.
Notes
For a thicker soup, you can mash some of the potatoes after cooking or add a cornstarch slurry. This soup can also be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: soup, comfort food, slow cooker, cheesy soup, potato soup