Slow Cooker Bacon Ranch Potato Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
6 servings
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Calories
493 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Bacon Ranch Potato Soup
Description
Slow Cooker Bacon Ranch Potato Soup centers on Yukon gold potatoes cooked with onion, garlic, and bacon in a broth mixed with ranch seasoning. After slow cooking, a roux made from butter, flour, and heavy cream thickens the soup, which is then mashed partially for texture. Sour cream and sharp cheddar cheese are stirred in to add creaminess and tang. The result is a rich, velvety soup with tender potato chunks and a savory bacon and ranch flavor.
The texture balances soft potato pieces with creamy broth, thanks to the partial mashing and the cheese incorporation. Cooking low and slow in a crockpot allows the ingredients to blend without intensive attention.
This soup serves well topped with extra crispy bacon, cheddar, and green onions for contrast. It can be a warming meal on cooler days, served with bread or crackers for dipping.
Ingredients
Soup:
- 10 lices Bacon cooked and diced
- 5 cups chicken broth low sodium
- 2 pounds potato peeled and diced, Yukon gold variety
- 1 sweet onion diced
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 package ranch seasoning mix 1 oz
- 1/2 cup sour cream
- 2 cups cheddar cheese shredded sharp
Roux Mixture:
- 4 tablespoons butter unsalted
- 1/3 cup all-purpose flour
- 1 1/2 cups heavy cream
Toppings:
- cheddar cheese shredded
- Bacon cooked
- green onion chopped
Instructions
Cook the potatoes:
- Add diced potatoes, diced onion, minced garlic, cooked bacon, Ranch seasoning mix, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or high for 3-4 hours.
Roux mixture:
- Add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined, then gradually add the heavy cream. Whisk well the flour mixture until smooth.
- With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and becomes thicker, stirring occasionally.
- Immediately add the cream-flour mixture to the crockpot and stir to combine.
After the roux was added:
- Using a potato masher, mash about 3/4 of the potatoes. Let the soup cook for another 30 minutes to thicken if you have time.
- Stir in the sour cream, stirring to combine. Add the shredded cheddar cheese, stirring well until fully combined and creamy. Season with salt and pepper to taste.
- If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
- Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.
Serve:
- Serve warm, garnished with bacon crumbs, cheese, and green onions.
- The soup can be refrigerated for up to 3 days.
- Once it cools, the soup will thicken more. When heating it up, add more water, broth, or milk to dilute it. Taste and adjust for salt and pepper, and if you added the extra liquid, bring it to a light simmer for a few minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 65mg | 22% |
| Sodium | 1426mg | 59% |
| Potassium | 1082mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 34mg | 38% |
| Calcium | 333mg | 33% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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