Slow Cooker Bacon Ranch Potato Soup

Slow Cooker Bacon Ranch Potato Soup is a delicious twist on the traditional creamy potato soup, but heartier, cheesier, and even more comforting! To me, this is the perfect winter dinner, made easy and simmered for hours in the crockpot. Featuring the irresistible combo of bacon, cheddar cheese, and Ranch, this silky-smooth, satisfying soup is one of the best effortless dinners.

I like to serve it with crusty bread for dipping or these fluffy 30-minute dinner rolls. They are easy to make and pair perfectly with this thick, extra-creamy soup. If your family loves loaded baked potatoes, then this is a must-try meal; trust me, they will be impressed and delighted.

Crockpot Bacon Ranch Potato Soup packs tender potatoes, crunchy bacon bits, melty cheddar cheese, and bold Ranch flavor in every spoonful. When I am feeling under the weather, a good, trusty dish like this one becomes my go-to meal. It is also a great soup to serve when you have company; I usually set up a topping bar and let everyone choose their favorites, just like when we make baked potatoes.

Why you will love this recipe

• The perfect winter meal: comfort food made easy in a dump-and-go, slow-cooker style. Fill everyone up without doing much besides dumping everything in the pot and going about your day.
• Just a handful of ingredients: Because this recipe uses a handful of basic ingredients almost everyone has in their kitchen, 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 a popular combo and make people want more.
• Hands-off: Hearty and satisfying, yet surprisingly easy to make, almost a hands-off recipe that the slow cooker simmers all day, and I get to enjoy it when dinner arrives.

What you will need

• Produce – I like Yukon Gold potatoes for this soup because they hold their shape but have enough starch to thicken the soup. I chop them into bite-sized pieces and also add chopped sweet onion and garlic.
• Crack combo – This combo includes three ingredients: crispy bacon, cheddar cheese, and Ranch seasoning mix. Try my easy recipe to make this delicious ranch seasoning mix. 
• Chicken broth – I use organic, low-sodium chicken broth to get full flavor without additives and extra salt.
• Sour cream – Thicken the soup and add richness at the end of cooking.
• Roux – To add thickness and texture, I make a rich roux with butter, flour, and heavy cream.
• Salt and pepper

How to prepare

Make bacon crumbles: In a skillet, I cook the bacon, then transfer it to a paper towel to drain the oil. Reserve some for later, then crumble the rest and add it to the crockpot.

Add the veggies: In the same skillet, I sauté the onions, then transfer them to the crockpot. Add the potatoes, aromatics, and broth to the crockpot, and stir in the seasonings.

Cook: Cook until the spuds are soft and tender, up to 6 hours on LOW.

Roux: In a medium saucepan over medium heat, I melt the butter, then stir in the flour until fully combined. After that, I slowly whisk in the heavy cream until combined. I let the mixture simmer, then transfer it to the slow cooker and stir to combine. Mash 3/4 of the potatoes and cook for another 30 minutes.

Cheese: Next, stir in the sour cream and shredded cheese, then cook for another 30 minutes.

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

Expert tip

The best potatoes for making potato soup

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. Russets have the highest starch content. However, I don’t think 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 remove some of the starch.

They have less moisture, but they are so soft and fluffy that they don’t hold their shape. I use Yukon Golds for slow cooker soups. I suggest using waxy potatoes like reds or yellows before russets, so you don’t end up with 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.

More tips to consider

• Save time and energy by using cornstarch or arrowroot to thicken the soup instead of a roux. 
• Pat the bacon dry before adding it to the soup so it doesn’t become greasy. 
• If the soup is too thick, add some warm chicken broth. But be sure to heat it before adding it. 
• Cut the potatoes into larger, evenly sized chunks so they hold their shape and don’t become soggy or mushy during the long cooking time.

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. Add ham, chicken, sausage, or chopped turkey 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: Add some red pepper flakes and jalapeños to make this a spicy food lovers’ favorite.
• Sweet potatoes: Use sweet potatoes instead of regular potatoes for a different flavor.
• Instant pot: Use the SAUTE function of the IP to fry the bacon. Add the vegetables and the broth. Cook on High Pressure for 7 minutes. Release pressure naturally for 5 minutes. Add the ranch and cheese. Garnish and then serve.

Serving suggestions:

This is such a homey and nostalgic dish; it’s ideal for cold winter nights, served in homemade bread bowls with a bowl of cheesy mac and cheese on the side. I suggest offering a variety of toppings, like chopped green onions, chives, shredded cheddar cheese, more crispy bacon bits, sour cream, and even sliced pickles. For the perfect pairing, I suggest sparkling prosecco, Pinot Noir, Riesling, or Lambrusco.

To soak up every drop 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. Any dessert would taste wonderful after a hearty bowl of this soup, but I really like it with this creamy orange-infused cranberry cheesecake.

How to store:

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

Frequently asked questions

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