Slow Cooker Cheesy Bacon Ranch Potato Soup
Is it possible to fit all your favorite things into one slow cooker? We think we’ve come pretty close with this creamy, rich, slow-cooker potato soup.
Ingredient
- 6 slices bacon
- 1 medium onion, chopped (1 cup)
- 1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
- 3 medium Yukon Gold potatoes, diced
- 1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 8 oz Kraft™ Velveeta™ original cheese, cut into cubes
- 2 cups shredded sharp Cheddar cheese (8 oz)
Direction
- Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
- Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
- Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
- Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
- Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.
