Ingredients
Equipment
Method
Build the slow cooker base
- Add the diced potatoes, diced onion, and minced garlic to the slow cooker.
- Pour the chicken broth over the vegetables.
- Sprinkle in the ranch seasoning mix, garlic powder, and black pepper, then stir to combine.
Slow-cook until tender
- Cook on low for 7–8 hours, or on high for 3.5–4 hours, until the potatoes are very tender.
Mash and make it creamy
- Use a potato masher to mash about half the potatoes for a thick, chunky texture.
- Stir in the cubed cream cheese and the sour cream until fully melted and smooth.
Finish with cheddar and bacon
- Stir in 1.5 cups shredded sharp cheddar and half the crumbled bacon until the cheese is melted.
Serve
- Ladle into bowls and top with the remaining shredded cheddar, the remaining bacon, and sliced green onions.
Notes
For the thickest soup, mash only about half the potatoes and leave the rest chunky. Store covered in the refrigerator up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because the dairy can change texture after thawing. For a dairy-light swap, use reduced-fat cream cheese and sour cream (texture will be slightly less rich).
