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!
Equipment
- 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
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Instructions
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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.)
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Step 2
Add celery, onions, Little potatoes and chicken broth into a six quart slow cooker.
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Step 3
Cover slow cooker and cook on low for 4 to 6 hours.
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Step 4
Once potatoes are fork tender, mash about half of the potatoes. You’ll want to leave some chunky potato bits.
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Step 5
In a large bowl, whisk together flour, ranch dressing mix and the contents of both cheese packets.
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Step 6
Stir in sour cream and half-and-half.
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Step 7
Finally, pour ranch mixture into the slow cooker. Stir well. Cover and heat for an additional 30 minutes.
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Step 8
As potato soup finishes cooking, cook and crumble the bacon. Shred the cheddar cheese and slice the green onions.
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Step 9
Place all the toppings into separate bowls so everyone can serve themselves.
