For the optimal potato cooking and flavor mingling, use 4 cups of chicken or vegetable broth as the liquid base.
The luscious, creamy texture of the soup is achieved by adding 1 cup of heavy cream, or half & half for a lighter version.
Season with salt and pepper, according to taste. These are the finishing touches that bring out the best in any dish.
Garnishes: For more color, texture, and taste, you may choose for additional cheese, bacon pieces, chopped green onions, or chives.
Clear and Simple Recipe Directions
Get the Potatoes Started: For consistent cooking, peel the potatoes and cut them into uniform pieces.
Combine the Elements: Put the diced potatoes on the base of the crock cooker. Evenly distribute the ranch seasoning on top of the potatoes. Spread the shredded cheese evenly and top with the crumbled bacon.
Pour in the broth: Make sure the stacked items are barely covered with liquid, then pour the broth (either chicken or veggie) over them.
Prepare the Soup: Place the cover on top of the crock pot and simmer on low heat for seven or eight hours, or on high heat for four. When the potatoes are soft and mashable, the soup is done.
Season with salt and cream. Toss in the heavy cream when the potatoes have finished cooking. Taste and add salt and pepper as needed. Use an immersion blender to purée the soup until it reaches the consistency you like.
To serve, spoon the heated soup into individual bowls. If you'd like, you may top it up with some chopped green onions or chives, some bacon pieces, and some additional cheese.
Questions and Answers 1. Can I use potatoes that are frozen? Sure, but nothing beats the taste and texture of freshly cooked potatoes.
2. Is it possible to make this soup plant-based? Without a doubt! Just swap out the bacon with vegetarian broth.
3. What's the best way to thicken the soup? Puree a portion of the potatoes using an immersion blender.
Can I substitute other kinds of cheese? To have a distinct taste profile, you might use Monterey Jack or Colby cheese.
5. Are other veggies welcome? To enhance the texture and taste, feel free to use carrots, celery, or corn.
Is it safe to put this soup in the freezer? 6. Indeed, it has a three-month shelf life when frozen.
Can I use milk for the cream? 7. You could, but it would make a less creamy soup.
Reheating soup: what's the best way? 8. Bring to a simmer in a small saucepan or heat gently in a microwave.
9. Is there a way to increase the sauce's heat? For an extra kick, you may add chopped jalapeños or a little amount of spicy sauce.
ten. Which kind of bacon is superior? For the greatest texture and taste, use thick-cut bacon.
11. What are some ways to lower the salt levels? To cut down on salt, use low-sodium broth.
12. Would it be possible to cook this in a skillet rather than a crock pot? The potatoes will be cooked to tenderness if simmered over low heat.
13. Can I keep the soup on the stovetop at low heat all day? Don't keep it on warm for longer than that; you don't want it to cook too much.
14. How should I smash the potatoes for the greatest texture? A potato masher or immersion blender will do the trick.
Can turkey bacon be used? 15. Sure, turkey bacon works just as well.
Question 16: What goes well with this soup? To round up the dinner, serve with some crusty bread and a side salad.
17. Is garlic an option? Sure, you can boost the taste by adding minced garlic.
18. Can I eat this soup without gluten? Assuming you're using a gluten-free ranch seasoning blend, then yes.
19. Is there a way to adapt the soup such that it doesn't include dairy? Swap out the dairy products with alternatives.
Can I make twice as much of the recipe? Absolutely, but check the size of your crock pot to be sure.
First piece of advice: brown the bacon in a skillet first, then put it to the slow cooker for even more flavor.
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