Crockpot Creamy Cheesy Ranch Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Prepare the Crockpot Add the diced potatoes, cheddar cheese soup, chicken broth, ranch seasoning, garlic powder, onion powder, and black pepper to the Crockpot. Stir everything together until the cheddar cheese soup is mixed into the broth.

Step 2

Step 2: Slow Cook Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are completely fork-tender.

Step 3

Step 3: Thicken the Soup Using a potato masher, mash approximately one-third of the cooked potatoes directly in the Crockpot. Leave the remaining potatoes chunky. This naturally thickens the soup without needing flour.

Step 4

Step 4: Add Cream Cheese and Sodium Citrate About 45 minutes before serving: Dissolve ½ teaspoon sodium citrate in 2 tablespoons of hot broth from the Crockpot. Stir the dissolved sodium citrate into the soup. Add the cubed cream cheese and heavy whipping cream. Cover and cook on HIGH for approximately 20–30 minutes, stirring occasionally, until the cream cheese has completely melted.

Step 5

Step 5: Add Sharp Cheddar Turn the Crockpot to WARM. Gradually add the 2 cups of freshly shredded sharp cheddar cheese, stirring one handful at a time until completely melted. Stir in the sour cream if using. Avoid boiling the soup after adding the cheddar cheese to prevent separation.

Step 6

Step 6: Add Bacon and Serve Stir ½ cup real bacon bits into the soup. Taste and adjust seasonings if needed. The ranch seasoning, cheddar cheese soup, and bacon already contain salt. Ladle into bowls and top with additional bacon bits, shredded cheddar cheese, and green onions if desired.