5 from 1 vote

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

Crockpot Cheddar Bacon Ranch Potato Soup

Name: Crockpot Cheddar Bacon Ranch Potato Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6
Ingredients: 1 small onion, (finely diced); 2 stalks celery, (diced); 2 lbs Microwave Ready Three Cheese Little Potatoes; 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 sliced green onion, (for topping)

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 for Crockpot Cheddar Bacon Ranch Potato Soup 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 (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 🙂 Enjoy!