There is nothing quite like coming home to the savory, mouth-watering aroma of a slow-cooked meal, especially one that combines the smoky richness of bacon with the zesty, herbal notes of ranch seasoning. This Crockpot Bacon Ranch Potato Chowder is the pinnacle of comfort food—a thick, velvety masterpiece that feels like a warm hug in a bowl. Unlike traditional potato soups that can sometimes be thin or bland, this chowder leans into a “crack-style” flavor profile, utilizing sharp cheddar and creamy elements to create a satisfying meal that the whole family will love. Whether you are bracing for a cold winter evening or simply want a hands-off dinner for a busy weeknight, this recipe delivers restaurant-quality results with minimal effort.
Ingredients
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Potatoes: 3 lbs Yukon Gold or Russet potatoes (peeled and diced into ½-inch cubes).
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Bacon: 1 lb thick-cut bacon, cooked until crispy and crumbled (divided).
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Aromatics: 1 medium yellow onion, finely diced, and 3 cloves garlic, minced.
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Liquid Base: 4 cups low-sodium chicken broth.
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Seasoning: 1 packet (1 oz) dry Ranch dressing mix.
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Creamy Component: 8 oz cream cheese (softened and cubed) or 1 cup heavy cream.
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Cheese: 2 cups sharp cheddar cheese, shredded (freshly grated is best for melting).
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Thickening (Optional): 1 can (10.5 oz) condensed cream of chicken or cream of celery soup.
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Garnish: Sliced green onions, extra shredded cheese, and reserved bacon crumbles.
Step-by-Step Instructions
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Prep the Base: In a 6-quart slow cooker, combine the diced potatoes, diced onion, minced garlic, and about 3/4 of the cooked bacon crumbles.
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Season and Simmer: Sprinkle the dry ranch dressing mix over the ingredients. If you are using condensed soup for extra thickness, add it now. Pour in the chicken broth and stir gently to combine.
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Slow Cook: Cover the crockpot and cook on LOW for 7–8 hours or on HIGH for 3–4 hours. The potatoes should be fork-tender and starting to break down slightly at the edges.
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Emulsify the Creaminess: About 30 minutes before serving, stir in the softened cream cheese and the shredded cheddar cheese. If you prefer a smoother texture, use a potato masher to lightly mash about a quarter of the potatoes directly in the pot. This releases starches and thickens the chowder naturally.
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The Final Touch: Once the cheese is fully melted and the soup is velvety, stir in the heavy cream (if using). Taste and adjust seasoning with salt and pepper if necessary.
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Serve: Ladle into deep bowls and top generously with the remaining crispy bacon, fresh green onions, and a sprinkle of extra cheddar.
Choosing the Right Potatoes and Prep
The foundation of any great chowder is the potato. For this recipe, Yukon Golds are often the top choice because they hold their shape well while offering a naturally buttery texture. However, if you prefer a “mushier” or thicker consistency, Russet potatoes are excellent because they break down easily and act as a natural thickener. If you are in a time crunch, many home cooks swear by using a 32 oz bag of frozen diced hash browns. They eliminate the need for peeling and chopping and maintain a consistent texture throughout the long cooking process. If you go the fresh route, ensure your cubes are uniform in size to prevent some pieces from becoming mush while others remain firm.
Mastering the Ranch and Bacon Flavor Profile
What sets this chowder apart from a standard “loaded potato soup” is the ranch seasoning. The blend of buttermilk, dill, garlic, and onion in the ranch packet adds a complex, zesty layer that cuts through the heaviness of the cream and cheese. To maximize the smoky element, try sautéing your onions in a tablespoon of the reserved bacon grease before adding them to the slow cooker. This small step infuses the entire base with a deep, savory essence. Additionally, always use low-sodium chicken broth; both the ranch packet and the bacon carry high salt content, and using low-sodium liquid gives you total control over the final flavor balance.
Storage and Reheating Tips
Because of the high dairy content, this chowder requires a bit of care when storing. It will stay fresh in an airtight container in the refrigerator for up to four days. When reheating, do so over low heat on the stovetop, adding a splash of milk or broth to loosen the consistency, as the starches will cause the soup to thicken significantly as it cools. While you can freeze potato soup, be aware that the texture of the potatoes may change slightly, becoming somewhat grainy upon thawing. If you do freeze it, leave out the heavy cream and cheese, adding those fresh when you reheat the base for the best possible quality.
