A hot and hearty soup that is perfect for crisp fall days! It’s fall, which means it’s time for big bowls of steaming hot and hearty soup. My loaded potato soup is so easy to make, and it’s thick and satisfying enough to be the main course. It’s cooked all day in the slow cooker with tender potatoes, melted cheese, and bacon and seasoned with ranch dressing and rich cream. Garnish with some chives or green onions, and you will have the perfect loaded potato in a delicious soup. It’s the perfect meal for these crisp fall days.
Belle’s Loaded Potato Soup
6 cups diced potatoes, peeled
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 packet ranch seasoning mix
4 cups chicken
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
Layer the Ingredients in the slow cooker. Place the potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top. Pour the chicken broth over the layered ingredients, ensuring the liquid covers them. Cover the slow cooker and set it on low for 7-8 hours or high for 4 hours. The soup is ready when the potatoes are tender and easily mashed. Once the potatoes are cooked, stir in the heavy cream. Remove 1 cup of the soup to a blender. Puree until smooth and then add back into the slow cooker and stir in. This will give the soup an extra creamy consistency. Season with salt and pepper to taste. Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.
