Description
A heartwarming and creamy potato soup cooked in a crock pot, featuring savory bacon and sharp cheddar cheese.
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 (or half-and-half)
- Salt and pepper, to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Instructions
- Peeled and diced the potatoes into evenly-sized pieces.
- Layer the diced potatoes at the bottom of the crock pot.
- Sprinkle the ranch seasoning evenly over the potatoes.
- Add a generous layer of shredded cheese and crumbled bacon on top.
- Pour the chicken or vegetable broth over the layered ingredients, ensuring everything is covered.
- Cook on low for 7-8 hours or on high for about 4 hours, until the potatoes are tender.
- Stir in the heavy cream, and season with salt and pepper to taste. For a creamier consistency, use an immersion blender for a smoother texture.
- Serve hot, decorating with optional garnishes like extra cheese, bacon bits, or fresh herbs.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free milk option.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American