Fall is the perfect time for comforting, warm meals that bring friends and family together. One of the best potluck dishes you can prepare is the 5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup. This delicious soup is smooth, rich, and brimming with flavor. Plus, it can easily be made ahead of time in your slow cooker, making it perfect for busy autumn days and gatherings.
Why Make This Recipe
This potato soup is easy to assemble and requires just five main ingredients, making it accessible for even beginner cooks. The combination of creamy potatoes, smoky bacon, and zesty ranch seasoning is irresistible. It suits many palates and is a guaranteed crowd-pleaser at any potluck. Not to mention, it fills your home with a warm and inviting aroma as it cooks!
How to Make 5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup
Ingredients:
- 2 pounds cubed Marcy potatoes
- 1 packet ranch seasoning mix (about 1 ounce)
- 8 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 8 ounces cream cheese, cubed
Directions:
- Add the cubed Marcy potatoes to the slow cooker.
- Sprinkle the ranch seasoning over the potatoes.
- Add half of the crumbled bacon on top.
- Pour the chicken broth over everything.
- Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are very tender and easily mashed with a spoon.
- Stir in the cubed cream cheese.
- Mash some of the potatoes directly in the cooker using a potato masher or large spoon. Leave some chunks for texture.
- Continue stirring until the cream cheese is fully melted and the soup is smooth and velvety.
- Taste and adjust the consistency with a splash of hot water or extra broth if needed.
- Ladle into bowls or serve straight from the slow cooker, topping with the remaining bacon.
How to Serve 5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup
Serve this soup hot in bowls. You can sprinkle additional bacon on top for a finishing touch, and consider adding toppings like shredded cheese, chopped green onions, or a dollop of sour cream to enhance the flavor further. This soup pairs well with crusty bread or a simple side salad for a complete meal.
How to Store 5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave until heated through. If the soup thickens in the fridge, you can stir in a little bit of chicken broth or water to loosen it before serving.
Tips to Make 5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup
- For a thicker soup, mash more potatoes during the cooking process.
- You can use turkey bacon instead of regular bacon for a lighter version.
- Make sure to adjust the spice and seasoning according to your taste.
Variation
If you want to change things up, try adding different vegetables like corn or diced carrots. You can also substitute the chicken broth with vegetable broth for a vegetarian option.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other potatoes, but cubed Marcy potatoes work great for this recipe as they have a wonderful texture.
2. Can I freeze this soup?
Yes, you can freeze the soup. Just make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to three months.
3. How can I make this soup spicier?
You can add a pinch of cayenne pepper or some diced jalapeños for an extra kick. Adjust according to your heat preference.
5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup
Ingredients
Method
- Add the cubed Marcy potatoes to the slow cooker.
- Sprinkle the ranch seasoning over the potatoes.
- Add half of the crumbled bacon on top.
- Pour the chicken broth over everything.
- Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are very tender and easily mashed.
- Stir in the cubed cream cheese.
- Mash some of the potatoes directly in the cooker for texture.
- Continue stirring until the cream cheese is fully melted and the soup is smooth.
- Taste and adjust the consistency with a splash of hot water or extra broth if needed.
- Ladle into bowls or serve straight from the slow cooker, topping with the remaining bacon.
