Slow Cooker "Cracked Out" Potato Soup

Yukon Gold potatoes hold up beautifully and add a naturally buttery texture, but classic Russet potatoes work great too—just make sure to peel Russets, as their skins can become tough in a slow cooker.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Load the Slow Cooker: Place the diced potatoes, chopped onion, and minced garlic into the bottom of a large slow cooker.

Step 2

2. Season and Add Liquid: Sprinkle the dry Ranch seasoning and black pepper evenly over the potatoes. Pour in the chicken broth. The broth won't completely cover the potatoes, which is fine; they will release liquid as they cook.

Step 3

3. Slow Cook: Cover and cook on Low for 6 to 8 hours (or on High for 4 hours), until the potatoes are completely fork-tender.

Step 4

4. Mash for Texture: For a thicker soup, use a potato masher right in the crockpot to smash about half of the potatoes. If you prefer an ultra-creamy soup, you can use an immersion blender to puree it to your liking.

Step 5

5. Make it Creamy: Stir in the cubed cream cheese and heavy cream. Stir well until the cream cheese is fully melted and incorporated.

Step 6

6. Add the "Cracked Out" Flavors: Stir in 1.5 cups of the shredded cheddar cheese and half of the crumbled bacon. Cover and cook on High for another 15 minutes until everything is hot, melted, and bubbling.

Step 7

7. Garnish and Serve: Ladle the soup into bowls and top with the remaining cheddar cheese, the rest of the crumbled bacon, and sliced green onions.