Cheddar Bacon Ranch Potato Soup
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5 from 6 votes

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
Course: Main Course
Cuisine: American
Keyword: Cheddar Bacon Ranch Potato Soup
Servings: 6
Calories: 793kcal
Author: Brandie @ The Country Cook

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

Instructions

  • 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.

Nutrition

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