Ingredients:

  • 1 kg Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 950 ml low-sodium chicken bone broth
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 225g full-fat cream cheese, cubed and room temperature
  • 235ml heavy cream
  • 28g dry Ranch seasoning mix
  • 250g sharp shredded cheddar cheese
  • 225g thick-cut bacon, fried until crisp and crumbled
  • 1 bunch green onions, finely sliced

Instructions:

  1. Place the cubed Yukon Gold potatoes, diced yellow onion, minced garlic, sea salt, black pepper, and chicken bone broth into a 6-quart or larger Crock Pot. Stir to combine the base ingredients.
  2. Cover the slow cooker and cook on LOW for 6 hours (or HIGH for 3-4 hours) until the potatoes are tender and easily pierced with a fork.
  3. Once the potatoes are soft, stir in the cubed room-temperature cream cheese, heavy cream, and the dry Ranch seasoning mix. Use an immersion blender if a smoother texture is desired, or leave as-is for a chunky bistro style.
  4. Fold in the shredded sharp cheddar cheese, stirring until fully melted and incorporated into the velvety broth.
  5. Serve in large bowls topped with the shattered crispy bacon crumbles, sliced green onions, and additional cheddar cheese if desired.