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, 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.
Notes
I originally made this recipe with microwaveable Little Potatoes. The cheese packets are not absolutely essential for this recipe to taste great. This recipe can be made with baby gold potatoes. You can also dice up some russet potatoes or Yukon gold potatoes.
You can certainly use store-bought packaged bacon pieces.
The ranch seasoning mix really adds a lot of flavor to this dish. If you like you can make your own Homemade Ranch Seasoning Mix.