Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 packet (1 oz) ranch dressing mix
  • 12 oz bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Peel and cube the potatoes into bite-sized pieces.
  2. Sauté chopped onion and garlic in a skillet until softened. (This step adds depth of flavour but can be skipped for extra ease.)
  3. Place potatoes, sautéed onion/garlic (if using), chicken broth, salt, pepper, and ranch dressing mix into the slow cooker.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are very tender.
  5. Use a potato masher or immersion blender to partially mash the soup to your desired consistency. Leave some chunks for texture.
  6. Stir in the softened cream cheese and heavy cream until melted and smooth.
  7. Stir in most of the crumbled bacon and shredded cheddar cheese, reserving some for garnish.
  8. Taste and adjust seasoning as needed. Garnish with remaining bacon, cheddar cheese, green onions, and a dollop of sour cream (if desired). Serve hot.