Ingredients
Scale
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled turkey bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes into even-sized pieces.
- Layer the diced potatoes in the bottom of the slow cooker.
- Sprinkle ranch seasoning over the potatoes, then add shredded cheese and crumbled turkey bacon on top.
- Pour broth over the layered ingredients until covered.
- Cook on low for 7-8 hours or on high for 4 hours until potatoes are tender.
- Stir in heavy cream and season with salt and pepper. For a smoother texture, blend part of the soup if desired.
- Serve hot with optional garnishes like extra cheese or chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg