Description
A creamy, delectable soup inspired by the classic flavors of loaded baked potatoes, perfectly slow-cooked for a comforting meal.
Ingredients
Scale
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled 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
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Instructions
- Start by peeling and dicing the potatoes into even-sized pieces, ensuring they cook uniformly.
- In the crock pot, layer the diced potatoes at the bottom. Sprinkle the ranch seasoning over them, creating a flavorful base. Add the shredded cheese and crumbled bacon on top for that delicious loaded flavor.
- Pour the broth over the layered ingredients, making sure it covers the potatoes completely.
- Cook on low for 7-8 hours or on high for 4 hours until the potatoes are tender.
- Stir in the heavy cream, and season with salt and pepper to taste. For a smoother soup, consider using an immersion blender to blend it to your desired consistency.
- Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
For best results, use russet or Yukon gold potatoes for a creamy texture. Adjust seasonings and add optional ingredients based on preference.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg