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5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup

This creamy, rich potato soup combines smoky bacon and zesty ranch seasoning, making it a perfect comfort food for potlucks.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds cubed Marcy potatoes Can substitute with other types of potatoes.
  • 1 packet ranch seasoning mix (about 1 ounce)
  • 8 slices bacon, cooked and crumbled Can use turkey bacon for a lighter version.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 8 ounces cream cheese, cubed

Method
 

Preparation
  1. Add the cubed Marcy potatoes to the slow cooker.
  2. Sprinkle the ranch seasoning over the potatoes.
  3. Add half of the crumbled bacon on top.
  4. Pour the chicken broth over everything.
  5. 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.
  6. Stir in the cubed cream cheese.
  7. Mash some of the potatoes directly in the cooker for texture.
  8. Continue stirring until the cream cheese is fully melted and the soup is smooth.
  9. Taste and adjust the consistency with a splash of hot water or extra broth if needed.
  10. Ladle into bowls or serve straight from the slow cooker, topping with the remaining bacon.

Notes

Serve hot, optionally topped with additional bacon, shredded cheese, green onions, or sour cream. Pairs well with crusty bread or salad. Store leftovers in an airtight container for up to 3 days; reheat on low heat.