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
Instructions:
1. Potato Preparation:
– Peel and dice the potatoes into uniform pieces for even cooking.
2. 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.
3. Add Broth:
– Pour the chicken or vegetable broth over the ingredients, making sure it just covers them.
4. Cooking the Soup:
– Cover and cook on low for 7-8 hours or on high for 4 hours until the potatoes are tender.
5. 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.
6. 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
