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!
- 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
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.)
Add celery, onions, Little potatoes and chicken broth into a six quart slow cooker.
Cover slow cooker and cook on low for 4 to 6 hours.
Once potatoes are fork tender, mash about half of the potatoes. You’ll 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.