Crockpot Cheddar Bacon Ranch Potato Soup

The best recipes come from friends

Or your dental hygienist. Ha! At my last teeth cleaning, my amazing dental hygienist, Elizabeth (who loves to cook), was telling me about a ranch potato soup that she loves to make. So, being the food lover that I am, I asked her for the recipe. You can’t beat a tried and true recipe from someone you know, right? I love when folks are always willing to share their recipes with me, especially since they know that they might end up on the blog (with full credit of course!) Later that night, I got an email with her recipe and it did not disappoint!

Little potatoes make all the difference

I  hope Elizabeth will forgive me for taking a little artistic license with her recipe since I made just a couple of changes to it. Not many. All I did was make it a slow cooker recipe and instead of russet potatoes, I used my favorite Little Potatoes. In fact, I got my hands on some Three Cheese Microwave Ready Little Potatoes. So I thought, why not use these? They are already washed and I don’t have to peel them! Also, I decided to take the cheese packets that come with the Microwave Ready Little Potatoes and add them to the ranch dressing mix to give it a cheesy flavor. The result? AMAZING! My new favorite way to make potato soup!

Ingredients:
one small onion, finely diced
celery (2 stalks), diced
2 lbs. (2 packages) Microwave Ready Three Cheese Little Potatoes
1 lb. bacon (cooked & crumbled)
1 (32 oz.) container chicken broth
4 tbsp. flour
1 (1 oz.) packet ranch dressing mix
2 cups (1 pint) half and half
1 cup sour cream
salt & pepper, to taste
2 cups shredded cheddar cheese, for topping
1 lb. bacon, cooked & crumbled, for topping
1/2 cup green onion, sliced, for topping

Directions:

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, Little 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.

So creamy and delicious! A definite fall must-make recipe! Thank you Elizabeth 🙂

Disclosure: This post is sponsored by The Little Potato Company. As always, all opinions are my own.

5 from 3 votes

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Crockpot Cheddar Bacon Ranch Potato Soup

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Servings 6

Calories 800 kcal

Author Brandie @ The Country Cook

Ingredients

• 1 small onion finely diced
• 2 stalks celery diced
• 2 lbs Microwave Ready Three Cheese Little Potatoes
• 1 lb bacon cooked & crumbled
• 1 32 oz container chicken broth
• 4 tbsp flour
• 1 packet ranch dressing mix
• 2 cups half and half (1 pint)
• 1 cup sour cream
• salt & pepper to taste
• 2 cups shredded cheddar cheese for topping
• 1 lb cooked & crumbled bacon
• 1/2 cup green onion sliced, for topping

Instructions

1. 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.)
2. Add celery, onions, Little Potatoes and chicken broth into a 6 quart slow cooker.
3. Cover crockpot and cook on low for 4-6 hours.
4. Once potatoes are fork tender, mash about half of the potatoes. You'll want to leave some chunky potato bits.
5. In a large bowl, whisk together flour, ranch dressing mix and the contents of both cheese packets.
6. Stir in sour cream and half and half.
7. Finally, pour ranch mixture into the slow cooker. Stir well. Cover and heat for an additional 30 minutes.
8. As potato soup finishes cooking, cook and crumble the bacon; shred the cheddar cheese and slice the green onions.
9. Place all the toppings into separate bowls so everyone can serve themselves.

Nutrition Facts

Crockpot Cheddar Bacon Ranch Potato Soup

Amount Per Serving

Calories 800

* Percent Daily Values are based on a 2000 calorie diet.