An easy-to-make slow cooker potato soup! A thick, creamy and cheesy soup filled with tender little potatoes and a hint of ranch flavor topped with crispy bacon!

15 mins
6 hours


  • Slow cooker


  • 1 onion, finely diced
  • 2 stalks celery, diced
  • 2 lbs any flavor Microwave Ready Little Potatoes
  • 4 cups chicken broth
  • 4 Tbsp flour
  • 1 packet Ranch dressing mix
  • 2 cups half-and-half
  • 1 cup sour cream
  • (To taste) salt and pepper
  • 2 cups cheddar cheese, shredded, for topping
  • 1 lb bacon, cooked and crumbled, for topping
  • 1/2 cup green onion, sliced, for topping


  • Step 1

    Dice onion and celery. Remove little potatoes from the microwave package (setting aside the cheese packets for later) and slice them in half (or in quarters for the larger potatoes.)

  • Step 2

    Add celery, onions, Little potatoes and chicken broth into a six quart slow cooker.

  • Step 3

    Cover slow cooker and cook on low for 4 to 6 hours.

  • Step 4

    Once potatoes are fork tender, mash about half of the potatoes. You’ll want to leave some chunky potato bits.

  • Step 5

    In a large bowl, whisk together flour, ranch dressing mix and the contents of both cheese packets.

  • Step 6

    Stir in sour cream and half-and-half.

  • Step 7

    Finally, pour ranch mixture into the slow cooker. Stir well. Cover and heat for an additional 30 minutes.

  • Step 8

    As potato soup finishes cooking, cook and crumble the bacon. Shred the cheddar cheese and slice the green onions.

  • Step 9

    Place all the toppings into separate bowls so everyone can serve themselves.