Ingredients

The following ingredients have 4 Servings
  • 4 large Russet potatoes
  • 1 small Onion ((diced))
  • 2 stalks Celery ((diced))
  • 32 oz Chicken broth
  • 4 tablespoon Flour
  • 1 oz Ranch seaosning
  • 3 cups Shredded cheddar cheese ((divided))
  • 1 cup Sour cream
  • 1/2 teaspoon Salt ((or to taste))
  • 1/4 teaspoon Pepper ((or to taste))
  • 2 cups Half and half
  • 8 slices Bacon ((cooked and crumbed))
  • 1/2 cup Green onions ((diced))

Instruction

  • Add potatoes, onion, celery, and chicken broth to your slow cooker and on low for 5-6 hours or on high 3-4 hours. Until potatoes are tender.
  • Lightly mash up potatoes then mix in flour, ranch, 2 cups shredded cheese, sour cream, salt, pepper, and half and half. Mix well into slow cooker then cover and cook for an additional 30 minutes. 
  • For a Chucky soup serve light mashed or for a creamy soup use a impression blender to blend until smooth. Serve and top with cooked and crumbled bacon, green onions, and remaining cheese.