Get ready for the ultimate comfort food experience! This loaded potato soup is packed with bacon, cheese, and ranch flavors that make it absolutely irresistible. Plus, your slow cooker does all the work!
Why You’ll Love This Recipe
This soup combines everything you love about loaded baked potatoes in a creamy, hearty soup form. It’s perfect for busy days when you want to come home to a warm, comforting meal.
Ingredients
For the Base
- 6-8 medium russet potatoes, peeled and diced
- 1 pound bacon, cooked and crumbled
- 1 medium onion, diced
- 4 cups chicken broth
- 2 packages ranch seasoning mix
- 3 cloves garlic, minced
- 1 teaspoon black pepper
For the Creamy Finish
- 2 (8 oz) packages cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup sour cream
For Garnish
- Extra bacon crumbles
- Shredded cheese
- Green onions
- Sour cream
Step-by-Step Instructions
Morning Prep
- Place diced potatoes, onion, and garlic in slow cooker
- Add chicken broth and ranch seasoning
- Stir in half the crumbled bacon
- Cover and cook on LOW for 6-8 hours
Final Steps
- Add cream cheese in chunks
- Stir in heavy cream and cheddar
- Add sour cream
- Cook additional 30 minutes until creamy
- Mash some potatoes for thicker texture if desired
Pro Tips
- Cut potatoes uniformly for even cooking
- Bring cream cheese to room temperature
- Cook bacon until extra crispy
- Don’t lift lid during cooking
Troubleshooting
- Too thick? Add more broth
- Too thin? Mash more potatoes
- Want it creamier? Add more heavy cream
- Need more flavor? Add extra ranch seasoning
Storage & Reheating
- Keeps in refrigerator 3-4 days
- Reheat gently to prevent separation
- Add splash of milk when reheating
- Freezes well for up to 3 months
Final Note
This soup is pure comfort in a bowl! The combination of potatoes, bacon, ranch, and cheese creates an incredibly satisfying meal that’ll have everyone coming back for seconds.
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