Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 32 oz low-sodium chicken bone broth
  • 1 oz dry Ranch seasoning mix
  • 0.5 tsp black pepper, freshly cracked
  • 0.5 tsp smoked paprika
  • 8 oz full-fat cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup heavy cream
  • 1 lb thick-cut bacon, cooked until crisp and crumbled
  • 0.25 cup fresh chives, finely snipped
  • 6 tbsp sour cream

Instructions:

  1. Peel and cube your 3 lbs of Yukon Golds into 1/2 inch pieces.
  2. Place the potatoes, diced onion, and minced garlic into the crock pot.
  3. Sprinkle the ranch seasoning, black pepper, and smoked paprika over the vegetables.
  4. Pour in the 32 oz of chicken bone broth. Stir until the spices are fully dissolved.
  5. Cover and cook on LOW for 6 hours until the potatoes are fork tender and the broth is fragrant.
  6. While the soup cooks, fry your 1 lb of thick cut bacon until shatter crisp and golden. Drain on paper towels and crumble.
  7. Add the 8 oz of softened, cubed cream cheese and 1 cup of heavy cream to the crock pot.
  8. Stir vigorously until the cream cheese has completely melted into a velvety sauce.
  9. Stir in 1.5 cups of the shredded cheddar (save the rest for topping) until it’s a thick, gooey consistency.
  10. Ladle into bowls and top with a dollop of sour cream, the remaining cheddar, bacon crumbles, and fresh chives.