Crockpot Cheddar Bacon Ranch Potato Soup
An easy Crockpot Cheddar Bacon Ranch Potato Soup! Tender potatoes in a creamy soup filled with cheesy flavor and topped with crispy bacon!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
- 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
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.
Calories: 793kcal | Carbohydrates: 39g | Protein: 26g | Fat: 59g | Saturated Fat: 28g | Cholesterol: 139mg | Sodium: 833mg | Potassium: 1066mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 34.2mg | Calcium: 436mg | Iron: 2.3mg