Ingredients
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)
Preparation
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.
