Slow Cooker Creamy Ranch Potato Soup

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Description

This Slow Cooker Creamy Ranch Potato Soup is the ultimate comfort food—rich, hearty, and full of flavor. Tender chunks of potatoes simmer slowly in a creamy, ranch-seasoned broth, finished with cheese, bacon, and a touch of cream. Perfect for chilly days, this soup requires minimal prep and practically cooks itself, making it a family favorite for weeknight dinners or cozy weekends.

Ingredients For Slow Cooker Creamy Ranch Potato Soup

  • 6 medium russet potatoes, peeled and diced

  • 1 small yellow onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups chicken or vegetable broth

  • 1 packet ranch seasoning mix (about 1 oz)

  • 1 tsp dried parsley (optional for extra flavor)

  • 1/2 tsp black pepper

  • 1/2 tsp salt (adjust to taste)

  • 1 cup shredded cheddar cheese

  • 1 cup cooked bacon, crumbled

  • 1 1/2 cups heavy cream (or half-and-half for lighter version)

  • 3 tbsp cream cheese, softened

  • 2 tbsp butter

  • Optional garnish: green onions, extra cheese, or bacon bits

 Instructions

  1. Prepare the base

    • Add diced potatoes, onion, garlic, broth, ranch seasoning, parsley, pepper, and salt into the slow cooker. Stir to combine.

  2. Cook slowly

    • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.

  3. Blend for creaminess (optional)

    • Using a potato masher or immersion blender, mash part of the potatoes in the slow cooker to thicken the soup. Leave some chunks for texture.

  4. Add the creaminess

    • Stir in cream cheese, heavy cream, butter, and cheddar cheese. Mix until smooth and melted.

  5. Finish with bacon

    • Add crumbled bacon and stir. Taste and adjust seasoning.

  6. Serve hot

    • Garnish with green onions, extra shredded cheese, or more bacon bits. Serve with crusty bread.

Notes

  • For a lighter soup, use half-and-half or evaporated milk instead of heavy cream.

  • Substitute Greek yogurt or sour cream for cream cheese to add tanginess.

  • If you prefer a vegetarian version, use vegetable broth and omit bacon.

Tips

  • To avoid curdling, always add cream and cheese at the end of cooking.

  • If you want a thicker soup, remove 1 cup of cooked potatoes, mash, and stir back in.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.

  • Freeze without dairy ingredients, then add cream and cheese after reheating.

 Servings

  • Makes 6 servings (hearty bowls).

 Nutritional Information (per serving, approx.)

  • Calories: 410 kcal

  • Protein: 12 g

  • Carbohydrates: 32 g

  • Fat: 26 g

  • Fiber: 3 g

  • Sodium: 910 mg

(Values vary depending on ingredients used)

 Benefits

  • Comforting & hearty – perfect for cold days.

  • Family-friendly – kids and adults love the creamy ranch flavor.

  • Budget-friendly – made with pantry staples like potatoes and broth.

  • Customizable – easy to make vegetarian or lighter.

Q&A

Q1: Can I make this without cream cheese?
👉 Yes! You can use sour cream, Greek yogurt, or just add extra shredded cheese for richness.

Q2: Can I cook this on the stovetop instead?
👉 Absolutely. Simmer everything (except cream and cheese) in a large pot for 25–30 minutes until potatoes are soft, then stir in dairy ingredients.

Q3: How do I make it spicier?
👉 Add a pinch of cayenne pepper, chili flakes, or diced jalapeños for a kick.

Q4: Can I use sweet potatoes instead?
👉 Yes, but it will give a sweeter flavor. Reduce ranch mix slightly to balance.

Q5: What can I serve with this soup?
👉 Crusty bread, garlic toast, or a fresh green salad make excellent sides.

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