Preparation

Step 1 out of 9

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.)

Step 2 out of 9

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

Step 3 out of 9

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

Step 4 out of 9

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

Step 5 out of 9

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

Step 6 out of 9

Stir in sour cream and half-and-half.

Step 7 out of 9

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

Step 8 out of 9

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

Step 9 out of 9

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