5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup Using Cubed Marcy Potatoes
When October brings cooler evenings and busy potluck schedules, a warm bowl of creamy potato soup is always welcome. This 5-Ingredient Slow Cooker October Potluck Velvety Smoky Bacon Ranch Potato Soup combines tender cubed Marcy potatoes with smoky bacon, creamy ranch flavor, and a rich, velvety broth.
The slow cooker does most of the work, making this an easy choice for fall family dinners, church suppers, football gatherings, and October potlucks.
Why You’ll Love This Soup
- Only 5 main ingredients
- Convenient slow cooker preparation
- Rich, creamy texture
- Smoky bacon and ranch flavor
- Perfect for fall gatherings
- Great for potlucks and make-ahead meals
Ingredients
- 2 pounds Marcy potatoes, peeled and cut into small cubes
- 6 slices bacon, cooked and crumbled
- 1 packet ranch seasoning mix
- 1 can (10.5 ounces) condensed cream of chicken soup
- 4 cups chicken broth
How to Make Slow Cooker Bacon Ranch Potato Soup
Step 1: Prepare the Potatoes
Wash, peel, and cut the Marcy potatoes into small, evenly sized cubes.
Keeping the pieces similar in size helps them cook evenly.
Step 2: Add Everything to the Slow Cooker
Place the cubed potatoes in a 5- to 6-quart slow cooker.
Add the cream of chicken soup, ranch seasoning, and chicken broth.
Stir well to combine.
Reserve a small amount of the cooked bacon for garnishing, then add the remaining crumbled bacon to the slow cooker.
Step 3: Cook
Cover and cook on LOW for 5–6 hours, or until the potatoes are very tender.
You can also cook on HIGH for about 3–4 hours.
Cooking times can vary depending on the size of the potato cubes and your slow cooker.
Step 4: Make It Velvety
Once the potatoes are tender, use a potato masher to gently mash some of the potatoes directly in the slow cooker.
Leave some potato pieces intact for texture.
Stir thoroughly until the soup becomes creamy and velvety.
Step 5: Serve
Ladle the hot soup into bowls.
Top with the reserved crispy bacon.
Serve immediately with crusty bread, biscuits, or crackers.
Tips for the Best Potato Soup
Cut the potatoes into relatively small cubes so they become tender within the cooking time.
Cook the bacon until crisp before adding it to the soup. This gives the finished dish a deeper smoky flavor.
For a thicker soup, mash more of the potatoes before serving.
For a chunkier soup, mash only a small portion.
Avoid adding extra salt until the soup is finished because the bacon, ranch seasoning, and condensed soup can already provide plenty of seasoning.
October Potluck Serving Idea
For a potluck, keep the finished soup warm in the slow cooker on the WARM setting.
Place bowls, spoons, and toppings nearby so guests can serve themselves.
A simple topping bar with extra bacon, shredded cheddar, chopped green onions, and cracked black pepper can make the soup especially inviting.
What to Serve With It
This hearty soup pairs well with:
- Crusty French bread
- Cornbread
- Buttermilk biscuits
- Dinner rolls
- Green salad
- Apple and walnut salad
- Roasted vegetables
Storage
Allow leftover soup to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup becomes too thick, add a splash of chicken broth.
Recipe Card
5-Ingredient Slow Cooker October Potluck Bacon Ranch Potato Soup
Prep Time: 15 minutes
Cook Time: 5–6 hours
Total Time: About 6 hours
Servings: 6–8
Ingredients
- 2 pounds Marcy potatoes, cubed
- 6 slices bacon, cooked and crumbled
- 1 packet ranch seasoning mix
- 1 can (10.5 ounces) condensed cream of chicken soup
- 4 cups chicken broth
Instructions
- Add cubed potatoes to a 5- to 6-quart slow cooker.
- Stir in ranch seasoning, cream of chicken soup, and chicken broth.
- Add most of the cooked, crumbled bacon, reserving some for topping.
- Cover and cook on LOW for 5–6 hours, until potatoes are tender.
- Mash some of the potatoes directly in the slow cooker to create a velvety texture.
- Serve hot topped with the reserved bacon.