Ingredients
Equipment
Method
Start the soup
- Add cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper to the Crock-Pot and stir to combine so everything is evenly distributed.
Cook low until very tender
- Cook on Low for 6-7 hours, or High for 3-4 hours, until the potatoes are very tender and mash easily.
Mash and melt in the cheeses
- Mash the potatoes with a potato masher to your desired consistency, leaving some texture for a hearty spoonable soup.
Add cream cheese
- Stir in the cubed cream cheese until fully melted and incorporated, scraping down any unmixed bits along the sides.
Add sour cream and cheddar
- Stir in the sour cream and shredded cheddar until smooth and glossy, with no visible cheese streaks remaining.
Finish with bacon and serve
- Fold in most of the crumbled bacon, reserving some for topping so each bowl gets the same amount of bite.
Serve
- Serve topped with extra cheddar, the remaining bacon, and sliced green onions for a bright finish and layered flavor.
Notes
For the creamiest texture, mash after the potatoes are very tender, then melt cream cheese completely before adding cheddar and sour cream. Store in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not recommended because the dairy can break when thawed and reheated. For a lower-fat option, use low-fat cream cheese and reduced-fat cheddar.