Ingredients
Equipment
Method
Slow-cook the base
- Place the russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper in the Crockpot and stir to combine. Make sure the potatoes are evenly coated.
- Cook on Low for 6-7 hours, or on High for 3-4 hours, until the potatoes are very tender. You should be able to press a cube easily with a spoon.
Finish the soup
- Mash the potatoes to your desired consistency with a potato masher. Leave some chunks if you want a thicker, more rustic texture.
- Stir in the cubed cream cheese until fully melted and incorporated. The soup should look smooth and creamy with no visible cream cheese pieces.
- Stir in the sour cream and shredded cheddar until smooth. Keep stirring until the cheddar fully melts and the soup is glossy.
- Fold in most of the crumbled bacon. Reserve a little for topping so each bowl has crispy bits.
Serve
- Serve the soup topped with extra cheddar, bacon, and sliced green onions. Add the toppings right before eating for the best contrast.
Notes
For the creamiest texture, mash while the potatoes are still hot, then add cream cheese and stir until completely melted before adding cheddar. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if it thickens. Freezing is not recommended because sour cream can break when thawed and reheated. For a lighter version, use reduced-fat cream cheese and cheddar.