Cheesy Bacon-Ranch Potato Soup

Cheesy Bacon-Ranch Potato Soup

Ingredients:

• 6 slices bacon
• 1 medium onion, chopped (1 cup)
• 1 carton (32 oz) reduced sodium chicken broth (4 cups)
• 3 medium Yukon Gold potatoes, diced
• 1 package (1 oz) Ranch salad dressing & seasoning mix
• 1 cup heavy whipping cream
• 2 tablespoons cornstarch
• 2 tablespoons water
• 8 oz original cheese, cut into cubes
• 2 cups shredded sharp Cheddar cheese (8 oz)

Directions:

1. Spray 5-quart slow cooker with cooking spray.
2. 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.
3. Crumble remaining 3 slices, and transfer to slow cooker. Pour all but 1 tablespoon bacon drippings out of skillet.
4. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker.
5. Stir in broth, potatoes and ranch dressing mix.
6. 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.
7. In small bowl, beat cornstarch and water with whisk.
8. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
9. Add cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted.
10. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.