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Slow Cooker Bacon Ranch Potato Soup gives a twist to the traditional version. It tastes amazing with the ranch flavor making it definitely worth a try! #soup #crockpotrecipes #slowcookerrecipes #sweetandsavorymeals #souprecipes

Slow Cooker Bacon Ranch Potato Soup

Slow Cooker Bacon Ranch Potato Soup gives a twist to the traditional version. It tastes amazing with the ranch flavor making it definitely worth a try!

Course Main Course, Soup
Cuisine American
Keyword Slow Cooker Bacon Ranch Potato Soup
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 servings
Calories 493 kcal
Author Catalina Castravet

Ingredients

Soup:

  • 10 slices bacon cooked and diced
  • 5 cups chicken broth low sodium
  • 2 pounds Yukon gold potatoes peeled and diced
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package Ranch seasoning mix 1 oz
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese

Roux Mixture:

  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups heavy cream

Toppings:

  • Shredded cheddar cheese
  • Cooked bacon
  • Chopped green onions

Instructions

Cook Potatoes:

  1. Add diced potatoes, diced onion, minced garlic, cooked bacon, Ranch seasoning mix, and chicken broth to the slow cooker. Season with salt and pepper.
  2. Stir and cook for 6-8 hours on low or on high for 3-4 hours.

Roux Mixture:

  1. Add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream. Whisk well the flour mixture, until smooth.
  2. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
  3. Immediately add the cream-flour mixture to the crockpot and stir to combine.

After the Thickening Mixture was added:

  1. Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.
  2. Stir in the sour cream, stir to combine. Add the shredded cheddar cheese. Stir well, until fully combined and creamy. Season with salt and pepper to taste.
  3. If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.
  4. Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.

Serve:

  1. Serve warm, garnished with bacon crumbs, cheese, green onions.
  2. The soup can be refrigerated for up to 3 days.
  3. The soup will thicken more once it cools. When heating it up, add more water, broth or milk to dilute it. Taste and adjust for salt and pepper and if you added the extra liquid, bring it to a light simmer for a few minutes.

Recipe Video

Nutrition Facts
Slow Cooker Bacon Ranch Potato Soup
Amount Per Serving
Calories 493 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 1426mg62%
Potassium 1082mg31%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 6g7%
Protein 22g44%
Vitamin A 500IU10%
Vitamin C 34mg41%
Calcium 333mg33%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.