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 ranch flavor making it definitely worth a try! Watch the recipe video below and see how easy and delicious this dish is!

Those who love potato soup say my bacon ranch version is extra special. Now, everyone can make my favorite comfort food without hardly having to do anything. The joy of slow cooker recipes is that they do it all while you are gone, so there is no stirring, checking, or worrying about it.

The perfect winter dinner made easy is one that is ready when the family gets home. With this recipe, just toss it all in the pot in the morning and it will be ready when everyone gets home later. Even homemakers who are not leaving appreciate the fact that they can get things done around the house without worrying about stirring or checking on dinner. 

Crockpot Bacon Ranch Potato Soup has crunchy bacon bits and a creamy, comforting, and flavorful base. When I am feeling under the weather, a good trusty dish like this one becomes my go-to meal. It instantly uplifts my mood and I feel relieved.

Speaking of ingredients, there are just a handful of them. That makes it even more convenient. When making this recipe, I did not even realize I was mixing the three most addictive ingredients together: cheddar cheese, bacon, and ranch. But just mentioning them together makes everyone want to try it, which is why they call it crack potato soup.

This filling soup is a whole meal in one pot, but I like to serve it with some bread to dip in it or these fluffy 30-minute dinner rolls. They are easy to make and go perfectly with this thick soup.

Why you will love this recipe

• The perfect winter meal: this is comfort food made easy in a dump-and-go slow cooker style. Fill everyone up without having to do much of anything besides dump everything in the pot and go about your day.
• Just a handful of ingredients: Because there are just a handful of basic ingredients that almost everyone has in their kitchens, there is little (if anything) to shop for. That always makes recipes so much more enjoyable.
• It is addictive: By combining cheddar cheese, bacon, and ranch seasoning, I turned this into crack potato soup. These three ingredients are the most popular three ingredients when mixed together and make people want more.
• Serve the whole family in one pot: It is a whole meal in one pot. Meat and potatoes with cheese and much more to fill everyone up without the need for anything else.

What you’ll need to make slow cooker bacon ranch potato soup

Special items:

• Slow cooker – I use a six-quart slow cooker.
• Medium saucepan – For making the roux.
• Bowls
• Cooking utensils

The ingredients:

For the soup:

• Potatoes –Yukon Gold potatoes are what I like for this soup because they hold their shape but have enough starch to thicken the soup as well. I chop them into bite-sized pieces.
• Bacon – I use thick-cut cooked and chopped bacon, but any kind will do.
• Cheddar cheese – Sharp cheddar cheese, freshly shredded from the brick for the best flavor.
• Ranch seasoning mix – With the bacon and cheddar cheese, this soup becomes as addictive as a drug. Try my easy recipe to make this delicious ranch seasoning mix. 
• Chicken broth – I use organic low-sodium chicken broth to get the full flavor without the additives and extra salt.
• Sour cream – For thickening the soup and giving it added richness at the end of the cooking process.
• Onion – Chopped sweet onion to add extra tang with a bit of a bite.
• Garlic – The fresh stuff gives the soup a bold flavor without the bitter aftertaste.
• Salt
• Pepper

For the roux:

• Unsalted butter – No need for salted butter in roux. It just takes away the buttery flavor and if I want salt, I can add it myself.
• All-purpose flour – I like all-purpose flour for this roux because it does not add bicarb flavor, and it makes the soup nice and smooth.
• Heavy cream – Heavy cream adds richer flavor and a velvety texture with a high fat content that helps emulsify and thicken.

For the garnish:

• Green onions – Chopped green onions add a zesty kick and a bit of color.
• Shredded cheddar cheese – Extra freshly shredded cheese is always delicious.
• Extra bacon – Nobody complains about extra bacon either.

How to make slow cooker bacon ranch potato soup:

• Make bacon crumbles: In the crockpot, spray some non-stick spray. In a skillet, cook the bacon and then, transfer to a paper towel to drain the oil. Reserve some for later and then, crumble and put some on the crockpot.
• Sauté the onions: Using the same skillet, sauté the onions then, transfer to the crockpot.
• Put the veggies: Simply put the spuds, the aromatics, and the broth in the crockpot. Stir in the seasonings, too.

• Cook: Cook until the spuds become soft and tender for up to 6 hours on LOW.
• Thicken: Use a masher to mash the spuds. Another way is to put a slurry of cornstarch or some flour. You can put whipping cream, too, to make it creamier.

• Cheese: Next, I melt in some shredded cheese.

• Serve: Garnish with some green onions, cheese, and reserved bacon.

Expert tip

The best potatoes for making potato soup

Choosing the right potatoes is the first and most important step in making the best potato soup, especially when it is made in a slow cooker. The slow cooker really brings out the starch in any potato since it cooks for so long. The most important thing is to use a potato that is low in moisture and high in starch.

The russet is the highest in starch. However, I do not feel that russets are best for slow cooker soup like this one because they tend to get waterlogged and soggy. If you do plan to use russets, soak them in cold water first to get rid of some of the starch. They do have less moisture, but they are so soft and fluffy that they just do not hold their shape. I use Yukon Golds for slow cooker soups.

I suggest using waxy potatoes like reds or yellows before using russets rather than having mushy potatoes. I like to have some potatoes to bite into. Otherwise, it is more like mashed potato soup. If the soup is not thick enough with waxy potatoes, I can always thicken it with more roux or by mashing the potatoes myself.

Recipe variations and add-ins:

• Make it thicker: This soup goes from creamy to dreamy with some cream cheese instead of sour cream.
• More meat: Don’t stop with bacon. Put some ham, chicken, sausage, or chopped turkey in the soup for a heartier meal.
• Add veggies: I like to add more veggies to the soup. It is the perfect time to get the kids to eat more healthy foods like spinach, green beans, carrots, and mushrooms.
• Heat it up: Some red pepper flakes and jalapenos will make this a spicy food lovers’ favorite.
• Sweet potatoes: Instead of regular potatoes, use sweet potatoes to give this soup a different flavor.
• Instant pot: Using the SAUTE function of the IP, fry the bacon. Add the vegetables and the broth. Cook on HIGH Pressure for 7 minutes. Release the pressure naturally for 5 mins. Add the ranch and cheese. Garnish and then serve.

Serving suggestions:

• Serve it in homemade bread bowls with a bowl of cheesy mac and cheese on the side.
• For the perfect pairing, my favorites are sparkling prosecco, Pinot Noir, Riesling, or Lambrusco.
• Any kind of dessert would taste wonderful after a hearty bowl of this soup, but I really like it with this creamy orange-infused cranberry cheesecake.
• To soak up the extra soup from the bottom of the bowl, serve this with a bowl of crusty French bread.
• Instead of bread, try my recipe for butter swim biscuits. They get their name from the incredible amount of butter baked into them.

Frequently asked questions

How to store:

• Refrigerate: Refrigerate leftovers in an airtight container for up to four days. 
• Freezing: To keep longer than that, use a measuring cup to pour the soup into freezer bags and lay them flat in the freezer where they can stay frozen for up to three months. 
• Defrost: Before serving, let the soup thaw overnight in the fridge for the best texture and taste.
• Reheating: Pour thawed soup into a saucepan with a bit of extra cream and reheat it until it is hot.   

More homemade soup recipes:

• Instant Pot Cabbage Roll Soup
• Homemade Turkey Soup
• Sausage and Cabbage Soup
• Instant Pot Weight Loss Soup
• Best Taco Soup

Recipe tips:

• Save time and energy by using cornstarch or arrowroot to thicken the soup instead of roux. 
• Pat the bacon dry of grease before adding it to the soup so it does not become greasy. 
• Russets are nice and starchy but tend to fall apart during the slow cooking process. That is why I use Yukon Golds. 
• If the soup is too thick, add some warm chicken broth. But be sure to heat it before adding it. 
• Cut the potatoes large enough so they will stay waterlogged and soggy. 
• If using russets, let them soak in cold water for 30 minutes to get rid of some excess starch.