Ingredients
6 cups potatoes, peeled and diced
4 cups chicken broth
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup bacon bits, cooked and crumbled
Salt and pepper to taste
Directions
Add ingredients to the crock pot: Place the diced potatoes, chicken broth, garlic powder, onion powder, and ranch seasoning mix in a crock pot. Stir to combine.
Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender.
Add cream cheese and sour cream: About 30 minutes before serving, stir in the cream cheese and sour cream until melted and combined.
Blend: If desired, blend half of the soup with an immersion blender for a creamier texture, leaving the rest chunky.
Finish and serve: Stir in shredded cheddar cheese, season with salt and pepper to taste, and garnish with bacon bits. Serve hot with extra cheese or bacon if desired.
Prep Time: 15 minutes
Cook Time: 6 hours (low)
Total Time: 6 hours 15 minutes
Servings: 6
Calories: 450 kcal per serving
