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Slow Cooker Cheesy Ranch Potato Soup

Slow Cooker Cheesy Ranch Potato Soup

Course Soup
Cuisine American
Keyword cheddar cheese, potato, ranch
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Author Jennie Duncan


  • 4 large Russet potatoes
  • 1 small Onion (diced)
  • 2 stalks Celery (diced)
  • 32 oz Chicken broth
  • 4 tablespoon Flour
  • 1 oz Ranch seaosning
  • 3 cups Shredded cheddar cheese (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 (cooked and crumbed)
  • 1/2 cup Green onions (diced)


  1. Add potatoes, onion, celery, and chicken broth to your slow cooker and on low for 5-6 hours or on high 3-4 hours. Until potatoes are tender.
  2. Lightly mash up potatoes then mix in flour, ranch, 2 cups shredded cheese, sour cream, salt, pepper, and half and half. Mix well into slow cooker then cover and cook for an additional 30 minutes. 

  3. For a Chucky soup serve light mashed or for a creamy soup use a impression blender to blend until smooth. Serve and top with cooked and crumbled bacon, green onions, and remaining cheese.