Crockpot Cheddar Bacon Ranch Potato Soup

• Meat

  • 2 lb Bacon, cooked & crumbled

• Produce

  • 2 stalks Celery
  • 1/2 cup Green onion
  • 2 lbs Microwave ready three cheese little potatoes
  • 1 Onion, small

• Canned Goods

  • 1 32 oz container Chicken broth

• Baking & Spices

  • 4 tbsp Flour
  • 1 packet Ranch dressing mix
  • 1 Salt & pepper

• Dairy

  • 2 cups Cheddar cheese
  • 2 cups Half and half
  • 1 cup Sour cream

Found on thecountrycook.net

Description

Directions

• Dice onion and celery. Remove creamer potatoes from the microwave package (setting aside the cheese packets for later) and slice them in half (or in quarters for the larger potatoes.)
• Add celery, onions, Little Potatoes and chicken broth into a 6 quart slow cooker.
• Cover crockpot and cook on low for 4-6 hours.
• Once potatoes are fork tender, mash about half of the potatoes. Youll want to leave some chunky potato bits.
• In a large bowl, whisk together flour, ranch dressing mix and the contents of both cheese packets.
• Stir in sour cream and half and half.
• Finally, pour ranch mixture into the slow cooker. Stir well. Cover and heat for an additional 30 minutes.
• As potato soup finishes cooking, cook and crumble the bacon; shred the cheddar cheese and slice the green onions.
• Place all the toppings into separate bowls so everyone can serve themselves.

Nutrition