Ingredients:
- 6 cups diced potatoes, peeled
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled turkey bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
PREPARATION:
- Potato Preparation:
- Peel and dice the potatoes into uniform pieces for even cooking.
- Layer Ingredients:
- Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning over the potatoes. Add the shredded cheese and turkey bacon on top.
- Add Broth:
- Pour the chicken or vegetable broth over the ingredients, making sure it just covers them.
- Cooking the Soup:
- Cover and cook on low for 7-8 hours or on high for 4 hours until the potatoes are tender.
- Incorporate Cream and Season:
- Stir in the heavy cream once the potatoes are soft. Season with salt and pepper. For a creamier soup, blend with an immersion blender.
- Serving:
- Serve hot in bowls. Top with extra cheese, bacon bits, and chopped green onions or chives if desired. Enjoy!
Nutrition Facts (per serving, based on 8 servings):
- Calories: 400 kcal
- Protein: 10g
- Carbohydrates: 35g
- Fat: 25g
- Fiber: 3g
- Sugar: 2g