Ingredients

The following ingredients have 6 Servings
  • 1 small onion, (finely diced)
  • 2 stalks celery, (diced)
  • 2 pounds baby potatoes
  • 32 ounce container chicken broth
  • 4 Tablespoons flour
  • 1 packet ranch dressing mix
  • 2 cups half and half (1 pint)
  • 1 cup sour cream
  • salt and pepper, (to taste)
  • 2 cups shredded cheddar cheese, (for topping)
  • 1 pound cooked and crumbled bacon
  • 1/2 cup sliced green onion, (for topping)

Instruction

  • 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, 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. 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.