Hearty Ranch and Bacon Potato Soup

I found this recipe here.  I changed it to my liking and to make gf.

Ingredients

• 6 slices smoked bacon (1 package of peppered bacon)
  
• 1 onion, diced
• 1 stalk celery, diced (1 bag of frozen corn)
  
• 1 (32 ounce) carton low-sodium chicken broth
• 10 potatoes, peeled and cubed
• 4 teaspoons all-purpose flour (2 teaspoons of corn starch)
  
• 1 (1 ounce) package ranch dressing mix
• 2 cups half-and-half cream (I used fat free)
• 1 cup sour cream
• salt and pepper to taste
• 2 cups shredded Cheddar cheese
• 1/4 cup chopped green onion

Directions

1. Place the bacon in a large Dutch oven (frying pan) and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
2. Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. (In a large pot) Add chicken broth and potatoes, and bring to a boil over high heat. (Add onion and bacon.) Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
3. In a large bowl, combine flour(corn starch) and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.(Add cheese and green onions to soup and serve.)