Soups & Stewscookingclassy
Cheesy Bacon Ranch Potato Soup
This soup is deliciously creamy and packed to the max with flavor! A tasty upgrade on the classic potato soup.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pot
- dutch oven
- oven
📝 Preparation Steps
1
In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate.
2
Heat olive oil a large cast iron dutch oven over medium high heat. Add onion and saute about ⏱️ 4 minutes until golden, add garlic and saute 1 more minute. Add chicken broth and diced potatoes and bring mixture just to a boil, then reduce heat to medium, cover pot and cook ⏱️ 15 - 20 minutes until potatoes are very tender.
garlic (, finely minced)2 cloves
3
In a mixing bowl, whisk together 2 cups milk with 1/4 cup flour (whisk very well to break up flour) and pour mixture into soup. Increase temperature to medium high heat, and bring mixture just to a boil, stirring constantly (stirring constantly will help break down the potatoes a bit).
4
Once mixture reaches a boil, reduce heat to low, add ranch dressing mixture from refrigerator, 1 cup (4 oz) grated Cheddar cheese, grated Parmesan cheese and season with black pepper to taste.
5
Cook about ⏱️ 5 minutes, stirring frequently (note, if you want smaller potato chunks in the soup you can simply mash the soup with a potato masher to break them down a bit more). Serve warm, sprinkle each serving with remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions.
bacon (, cooked and chopped (or crumbled if you like it extra crispy))10 slices
6
*you can use low sodium chicken broth if you prefer, for this recipe I just used regular and didn't add any salt to the soup. If you use low sodium you may want to add additional salt to the soup.
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