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SLOW COOKER CHEESY RANCH POTATO SOUP centered hero view, clean and uncluttered
Yesica Andrews

Slow Cooker Cheesy Ranch Potato Soup Recipe Easy and Delicious

This Slow Cooker Cheesy Ranch Potato Soup is creamy, packed with cheesy goodness, and bursting with the wonderful flavor of ranch. Made effortlessly in your slow cooker and topped with crispy bacon, shredded cheese, and fresh green onions, it’s a comforting dish perfect for any day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Calories: 579
Ingredients Method Notes

Ingredients
  

  • 4 large Russet potatoes
  • 1 small Onion, (diced)
  • 2 stalks Celery, (diced)
  • 32 oz Chicken broth
  • 4 tablespoon Flour
  • 1 oz Ranch seaosning
  • 3 cups Shredded cheddar cheese, (divided)
  • 1 cup Sour cream
  • 1/2 teaspoon Salt, (or to taste)
  • 1/4 teaspoon Pepper, (or to taste)
  • 2 cups Half and half
  • 8 slices Bacon, (cooked and crumbed)
  • 1/2 cup Green onions, (diced)

Method
 

  1. Place the potatoes, diced onion, celery, and chicken broth into your slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the potatoes become tender.
  2. Use a masher to lightly crush the potatoes in the slow cooker, then stir in the flour, ranch seasoning, 2 cups of shredded cheddar cheese, sour cream, salt, pepper, and half and half until everything is well combined.
  3. Cover the slow cooker again and let the soup cook for another 30 minutes to thicken and blend the flavors.
  4. If you prefer a chunky texture, serve as is; for a smooth, creamy consistency, blend the soup carefully using an immersion blender.
  5. Dish out the soup and garnish generously with the crumbled bacon, diced green onions, and the remaining shredded cheddar cheese before serving.

Notes

  • For a richer taste, use full-fat half and half. Adjust salt and pepper according to your preference. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.