These Creamy Ranch Bacon Potatoes are the ultimate comfort food side dish. Tender potatoes are slow-cooked in a rich, creamy ranch sauce, then topped with crispy bacon and melted cheddar cheese.
They’re incredibly easy to make, require minimal prep, and are always the first dish to disappear at potlucks, barbecues, and family dinners. Choose your preferred method: set-it-and-forget-it in the slow cooker, or get crispy edges in the oven.
The Grocery List (Ingredients)
*Serves 6-8*
For the Potatoes:
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3 lbs Baby Yellow Potatoes or Red Potatoes, halved or quartered (Yukon Golds also work well)
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8 oz Cream Cheese, softened and cut into cubes
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1 packet (1 oz) Ranch Seasoning Mix (dry powder)
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1 can (10.5 oz) Cream of Chicken Soup (or cream of mushroom soup)
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½ cup Chicken Broth
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8 slices Bacon, cooked until crispy and crumbled
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1 ½ cups Sharp Cheddar Cheese, shredded
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¼ cup Fresh Chives or Parsley, chopped (for garnish)
The Step-by-Step Method
Choose your cooking method below.
Method 1: Slow Cooker (Set It and Forget It)
Step 1: Combine in the Slow Cooker
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Place the halved potatoes in the bottom of a 6-quart slow cooker.
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In a medium bowl, whisk together the cream of chicken soup, chicken broth, and ranch seasoning mix until smooth.
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Pour the mixture over the potatoes and toss to coat.
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Dot the top with the cubed cream cheese. Do not stir it in; just let it sit on top.
Step 2: Slow Cook
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Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
Step 3: Stir and Add Toppings
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Once the potatoes are tender, gently stir the mixture. The cream cheese will have softened and will incorporate into the sauce, making it extra creamy.
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Sprinkle the shredded cheddar cheese and crumbled bacon over the top.
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Cover and cook on HIGH for an additional 10-15 minutes, until the cheese is melted.
Step 4: Garnish and Serve
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Sprinkle with fresh chives or parsley and serve warm directly from the slow cooker (keep it on the “Warm” setting for serving).
Method 2: Oven (For Crispy Edges)
Step 1: Preheat and Prep
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Preheat your oven to 375°F (190°C) .
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Grease a 9×13 inch baking dish.
Step 2: Make the Sauce
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In a large bowl, whisk together the softened cream cheese, cream of chicken soup, chicken broth, and ranch seasoning mix until smooth and well combined.
Step 3: Combine and Bake
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Add the potatoes to the bowl and toss to coat them evenly in the creamy sauce.
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Transfer the mixture to the prepared baking dish and spread into an even layer.
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Cover tightly with foil and bake for 45 minutes.
Step 4: Uncover, Top, and Finish
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Remove the foil. The potatoes should be nearly tender.
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Sprinkle the shredded cheddar cheese and crumbled bacon over the top.
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Return to the oven, uncovered, and bake for another 15-20 minutes, until the cheese is melted and bubbly and the edges of the potatoes are starting to get crispy.
Step 5: Garnish and Serve
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Let rest for 5-10 minutes, then sprinkle with fresh chives or parsley before serving.
Storage
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Reheat: Reheat in the microwave or in a 350°F oven until warmed through. Add a splash of milk or broth if the sauce has thickened too much.
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Freeze: This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pro-Tips for Success
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Softened Cream Cheese is Key: Cold cream cheese will take longer to melt and may leave lumps. Let it sit on the counter for 30-60 minutes, or microwave for 10-15 seconds until soft.
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Potato Size Matters: Cut your potatoes into uniform, bite-sized pieces (about 1-1.5 inches) so they cook evenly.
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Bacon Shortcut: Use pre-cooked bacon bits or real bacon pieces to save time, though freshly cooked, crispy bacon has the best flavor and texture.
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Add Veggies: Feel free to add a cup of frozen peas or steamed broccoli during the last 30 minutes of cooking for a more complete meal.
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Make it Lighter: Use reduced-fat cream cheese, low-fat cream of chicken soup, and turkey bacon for a lighter version.