Ingredients
Equipment
Method
Slow-cook the potatoes
- Add cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper to the Crock Pot, then stir to combine. Scrape the sides so the seasoning coats the potatoes evenly.
- Cover and cook on Low for 6-7 hours, or High for 3-4 hours, until the potatoes are very tender. Look for potatoes that mash easily with gentle pressure.
Make it creamy
- Mash the potatoes using a potato masher to your desired consistency. Keep mashing until no large chunks remain for a thicker soup.
- Stir in the cubed cream cheese until fully melted and incorporated. Wait for a smooth, glossy texture before moving on.
- Stir in the sour cream and shredded cheddar until smooth. Let it heat just long enough that the cheddar fully melts and the soup turns creamy.
- Fold in most of the crumbled bacon, reserving a small amount for topping. Mix until the bacon is evenly distributed.
Serve
- Serve the soup topped with extra cheddar, the remaining bacon, and sliced green onions. Finish with a final sprinkle so the toppings look fresh and piled on.
Notes
For the best texture, cook until potatoes are very tender, then mash before adding dairy so the soup stays creamy instead of grainy. Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave, stirring often. Freezing is not recommended because cream cheese and sour cream can break after thawing. Dietary swap: use reduced-fat cream cheese and reduced-fat cheddar to lower calories while keeping the same slow-cooker method.