Easy to make slow cooker potato soup! A thick, creamy and cheesy soup filled with juicy baby potatoes and a flavorful ranch topped with crunchy bacon!
1 cup sour cream
2 cups (1 liter) Milk and cream mixture
finely chopped onion
Celery cut into cubes
2 pounds Potato microwave is ready
1 container (32 ounces) Chicken broth
4 tablespoons. at the table pure flour
1 sachet (1 ounce) Ranch sauce mix
Salt and Pepper
2 cups shredded cheddar cheese, for garnish
Cooked and crumbled bacon for garnish
1/2 cupgreen onions for garnish
garlic and parsley
- Preparation :
- Step 1 of 9
Cut the onion and celery into cubes. Remove the potatoes from the casing (keep the bags of cheese for later), and cut the potatoes in half (or into wedges for larger potatoes).
- Step 2 of 9
Add celery, onion, baby potatoes, and chicken broth to a slow cooker 5.6-quart saucepan.
- Step 3 of 9
Cover and simmer over low heat for 4-6 hours.
- Step 4 of 9
Once the potatoes are soft, mash about half of the potatoes. You will want to keep the pieces.
- Step 5 of 9
In a large bowl, combine flour, ranch dressing mixture, and contents of 2 packets of cheese.
- Step 6 of 9
Add sour cream, milk mixture and cream.
- Step 7 of 9
Finally, pour the ranch mixture into the slow cooker. well mixed. Cover and continue cooking for 30 minutes.
- Step 8 of 9
While the soup finishes cooking, cook and crumble the bacon; Grate the cheddar cheese and chop the green onions into slices.
- Step 9 of 9
Put the toppings in separate containers for people to help themselves