Peel and dice the potatoes into small, bite-sized cubes. This helps them cook more evenly and quickly.
Chop the onion and mince the garlic.
If you’re using whole bacon, cook the bacon until crispy, then crumble it into pieces. Otherwise, use bacon bits.
2. Add Ingredients to the Crock Pot:
Place the diced potatoes, chopped onion, minced garlic, and chicken broth in the Crock Pot.
Add the ranch seasoning mix and bacon bits (or crumbled bacon). Stir everything to combine.
3. Cook the Soup:
Cover and cook the soup on low for about 6-7 hours or on high for 3-4 hours, until the potatoes are tender and fully cooked.
Stir the soup occasionally to help the flavors meld together.
4. Add Cream Cheese and Cheddar:
About 30 minutes before serving, add the cubed cream cheese and shredded cheddar cheese to the soup. Stir well to melt the cheeses into the soup, making it rich and creamy.
Pour in the sour cream and milk (or heavy cream) and mix until smooth. Let the soup heat through, stirring occasionally.
5. Season and Serve:
Taste the soup and season with salt and pepper to taste.
Once everything is combined and heated, it’s ready to serve.
6. Garnish:
Ladle the soup into bowls and top with extra shredded cheddar cheese, crispy bacon bits, and chopped green onions for a garnish.
7. Enjoy:
Serve the soup hot and enjoy this rich, comforting bowl of goodness!
