5.0 from 15 votes
Slow Cooker Bacon Ranch Potato Soup
Slow Cooker Bacon Ranch Potato Soup is a delicious twist on the traditional creamy potato soup. It is hearty, cheesy, and comforting, with the cheddar ranch flavor, making it definitely worth a try!
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6 servings
Calories: 493 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
Soup:
- 10 lices Bacon cooked and diced
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 sweet onion diced
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 package ranch seasoning mix 1 oz
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups heavy cream
Toppings:
- shredded cheddar cheese
- cooked bacon
- chopped green onions
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.
Cup of Yum
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
Calories
493kcal
(25%)
Carbohydrates
34g
(11%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
65mg
(22%)
Sodium
1426mg
(59%)
Potassium
1082mg
(31%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
500IU
(10%)
Vitamin C
34mg
(38%)
Calcium
333mg
(33%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 493
% 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.