Ingredients
Equipment
Method
- Peel and dice potatoes into uniform 1-inch pieces (takes about 10-15 minutes). Even sizing ensures they all cook at the same rate.
- Layer the diced potatoes in your 6-quart crock pot. Sprinkle ranch seasoning evenly over potatoes. Add shredded cheese and crumbled bacon on top.
- Pour broth over layered ingredients, making sure liquid covers everything. Set crock pot to low for 7 hours or high for 4 hours, until potatoes are fork-tender.
- Stir in heavy cream and season with salt and pepper to taste. For creamier consistency, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture.
- Ladle into bowls and top with desired garnishes like extra cheese, bacon bits, or green onions. Serve hot and enjoy!
Notes
Ranch seasoning is the secret ingredient. For vegetarian version, omit bacon and use vegetable broth. Soup can be stored in refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently, stirring well if cream has separated. Use a 6-quart slow cooker for best results.
