There’s something about a soup that bubbles all day in the slow cooker, filling your house with that creamy, cheesy, herby warmth. Slow Cooker Cheesy Ranch Potato Soup is one of those throw-it-in-and-forget-it meals that somehow tastes like you fussed over it for hourstender potatoes, sharp cheddar, and that unmistakable ranch tang in every spoonful.
I tested this back in January during a particularly gray week, and by dinnertime my kitchen smelled like a cozy diner booth. My neighbor actually texted asking what I was making. The secret is adding the ranch seasoning early so it blooms with the brothit deepens the flavor instead of just sitting on top. After a decade of recipe testing, I’ve learned that patience with seasoning makes all the difference, and this one proves it every time.
PrintSlow Cooker Cheesy Ranch Potato Soup Recipe Easy and Delicious
Slow Cooker Cheesy Ranch Potato Soup is a creamy and flavorful dish that’s perfect for family dinners. This hearty soup blends potatoes, ranch seasoning, and cheddar cheese for a comforting meal everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Method: Slow Cooker
Ingredients
- 4 large Russet potatoes
- 1 small Onion or diced
- 2 stalks Celery or diced
- 32 oz Chicken broth
- 4 tablespoon Flour
- 1 oz Ranch seaosning
- 3 cups Shredded cheddar cheese or divided
- 1 cup Sour cream
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Pepper or to taste
- 2 cups Half and half
- 8 slices Bacon or cooked and crumbed
- 1/2 cup Green onions or diced
Instructions
- Place potatoes, diced onion, celery, and chicken broth into the slow cooker and cook on low heat for 5 to 6 hours or on high for 3 to 4 hours until the potatoes become soft.
- Lightly mash the potatoes, then stir in flour, ranch seasoning, 2 cups of shredded cheddar cheese, sour cream, salt, pepper, and half and half. Combine everything well and cover the slow cooker to cook for another 30 minutes.
- For a chunky texture, leave the soup mashed lightly; for a smoother soup, use an immersion blender to puree until creamy.
- Serve the soup topped with the crumbled cooked bacon, diced green onions, and the remaining cheddar cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 579kcal
- Sugar: 3g
- Sodium: 1301mg
- Fat: 36g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 96mg
Why You’ll Love This Soup
Here’s why this one earns its spot in your weekly rotation: it’s creamy, cheesy, and packed with that zesty ranch flavor you’d usually only find in a loaded baked potatobut with way less fuss. You toss everything into the slow cooker in the morning, and by dinner, you’ve got a bubbling pot of comfort that tastes like you worked all day.
What makes it special is how the ranch seasoning blooms into the broth as it simmers, creating a savory backdrop that balances beautifully with sharp cheddar and tangy sour cream. It’s filling enough to stand alone on a cold night, yet light enough that you won’t feel weighed downespecially if you serve it with a simple green salad or crusty bread on the side.
- Hands-off cooking: Perfect for busy weeknights or lazy Sundays.
- Crowd-pleaser: Even picky eaters love the familiar flavors.
- Flexible texture: Keep it chunky or blend it smoothyour call.
Key Ingredients Breakdown
You’ll find everything you need at any grocery store, which is part of the beauty here. Russet potatoes create that fluffy, starchy base that thickens the soup naturally as they break down. The ranch seasoning brings that signature herbaceous tang, while chicken broth keeps things savory without being heavy.
Shredded cheddar cheese adds richness and that irresistible golden color when melted, and sour cream lends a gentle tang that rounds out the flavors. Half and half gives you creaminess without tipping into overly heavy territorythough you can swap it if you need to (see the table below). Bacon and green onions aren’t just garnishes; they add smoky crunch and bright contrast that make each bite more interesting.
| Ingredient | Easy Swap |
|---|---|
| Half and half | Whole milk or heavy cream |
| Sour cream | Greek yogurt (stir in at the end) |
| Shredded cheddar | Monterey Jack, Colby, or a blend |
| Bacon | Turkey bacon or omit for vegetarian |
| Chicken broth | Vegetable broth |
How to Make Slow Cooker Cheesy Ranch Potato Soup
Start by adding your diced Russet potatoes, onion, celery, and chicken broth into the slow cooker. Cover and let it cook on low for 5–6 hours or on high for 3–4 hours, until the potatoes are fork-tender and starting to fall apart. The long simmer lets the vegetables soften completely and infuse the broth with flavor.
Once the potatoes are tender, lightly mash them right in the pot with a potato masher or the back of a wooden spoonyou’re not making mashed potatoes here, just breaking them down enough to thicken the base. Stir in the flour, ranch seasoning, two cups of shredded cheddar, sour cream, salt, pepper, and half and half. Mix everything together until well combined, then cover and cook for another 30 minutes so the flavors meld and the soup thickens beautifully.
When it’s done, decide on your texture: leave it chunky for a rustic, hearty feel, or use an immersion blender to puree it until silky smooth. Ladle into bowls and top each serving with crumbled bacon, diced green onions, and the remaining shredded cheese. The toppings aren’t optionalthey add texture, color, and that final hit of richness that makes this soup truly satisfying.
Timing & Temperature Guide
| Method | Time | Result |
|---|---|---|
| Low heat | 5–6 hours | Tender potatoes, deep flavor |
| High heat | 3–4 hours | Faster cook, same great taste |
| Final simmer | 30 minutes | Thickened, creamy consistency |
Tips, Tweaks & Troubleshooting
If your soup turns out thinner than you’d like, whisk together an extra tablespoon of flour with a few spoonfuls of broth in a small bowl, then stir it back into the pot and let it simmer for another 10–15 minutes. On the flip side, if it’s too thick, just splash in a bit more chicken broth or half and half until you reach your preferred consistency.
- Pro Tip: Don’t skip mashing the potatoesit’s what gives the soup that creamy, cohesive texture without needing a blender.
- For extra flavor: Add a pinch of smoked paprika or garlic powder along with the ranch seasoning.
- Make it ahead: This soup actually tastes better the next day once the flavors have had time to marry.
You can also bulk it up by stirring in cooked chicken or sausage during the last 30 minutes, turning it into an even heartier meal. Just remember to taste and adjust the salt at the end, especially if you’ve added bacon or extra cheesethose can bring plenty of their own saltiness.
Serving & Storage
Serve this soup piping hot with plenty of those toppingsthe bacon, green onions, and extra cheese are what make each bowl feel special. Pair it with buttered cornbread, a simple side salad, or even grilled cheese sandwiches for dipping. It’s also wonderful for meal prep: portion it into airtight containers and refrigerate for up to four days, or freeze individual servings for up to three months.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat gently on stovetop, add splash of broth |
| Freezer | Up to 3 months | Thaw overnight, reheat slowly, stir well |
| Toppings | Store separately | Add fresh bacon, cheese, onions when serving |
Note: Store toppings separately so they stay crisp and freshno one wants soggy bacon. When reheating, stir in a little extra half and half or broth if the soup has thickened too much in the fridge.
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FAQs (Slow Cooker Cheesy Ranch Potato Soup)
What type of potatoes work best for this soup?
Russet potatoes are ideal because they break down nicely and create a naturally thick, creamy texture. Yukon Gold potatoes also work well if you prefer chunks that hold their shape better. Avoid waxy potatoes like red potatoes as they won’t break down properly for the creamy consistency.
Can I add bacon or other toppings?
Absolutely! Crispy bacon bits, green onions, and extra cheese make excellent toppings. You can also add sour cream, chives, or even crushed crackers for extra texture. Cook any meat toppings separately and add them just before serving to maintain their texture.
How long can leftovers be stored?
This recipe keeps well in the refrigerator for 3-4 days in a sealed container. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency as it thickens when cold.
What if my soup turns out too thick?
Simply stir in additional chicken broth or milk gradually until you reach your desired consistency. This commonly happens if the potatoes break down more than expected. Add liquid slowly while the soup is still warm so it incorporates smoothly without curdling.
Can I make this recipe dairy-free?
Yes! Substitute the cheese with dairy-free alternatives and use unsweetened cashew cream or coconut milk instead of regular milk. Choose a dairy-free ranch seasoning packet or make your own blend. The texture will be slightly different but still delicious and creamy.
After just a few hours in the slow cooker, you’ll have a pot of Slow Cooker Cheesy Ranch Potato Soup that’s velvety, rich, and packed with that tangy ranch warmth everyone craves. The aroma alone will draw your family to the table before you even ladle the first bowl.
For a fun twist, try stirring in roasted corn or diced jalapeños during that final simmerboth add brightness without stealing the spotlight. A trick I picked up while testing herb pairings: a small pinch of fresh dill on top echoes the ranch beautifully. Leftovers reheat like a dream; just thin with a splash of broth and they taste just as cozy the next day.
I’d love to see your versiontag me with a photo or tell me what toppings you piled on. Did a soup like this warm your childhood winters, or is this a brand-new favorite? Either way, save this recipe and share it with someone who needs a hug in a bowl this week.
