Crockpot Cheddar Bacon Ranch Potato Soup

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

• 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 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. ...................
5. ........................

for full instruction please see : www.thecountrycook.net

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