Crockpot Cheddar Bacon Ranch Potato Soup

Crockpot Cheddar Bacon Ranch Potato Soup 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 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.