Description
A comforting and creamy potato soup made easily in a Crock-Pot with cheese, bacon, and ranch seasoning.
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
- 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 ranch seasoning over the potatoes.
- Add shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring it covers them.
- Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in heavy cream and season with salt and pepper. Use an immersion blender for a smoother texture if desired.
- Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
For a dairy-free version, use coconut milk instead of heavy cream. You can also substitute bacon with mushrooms or smoked tofu.