Imagine a soup so creamy, so indulgent, that it feels like a warm hug on a chilly day - that's exactly what this Cheesy Bacon Ranch Potato Soup promises! Packed with crispy bacon, tender potatoes, and a rich, cheesy ranch-infused broth, this recipe is about to become your new obsession. Whether you're looking to impress dinner guests or simply craving the most satisfying meal imaginable, this soup delivers comfort and flavor in every single spoonful.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 slices of bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- Salt and pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy and golden brown, rendering out the fat. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving the bacon grease in the pot.
- In the same pot with bacon drippings, sauté the diced onions until they become translucent and soft, approximately 3-4 minutes. Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Add the diced potatoes to the pot, stirring to coat them in the bacon fat and onion mixture. Pour in the chicken broth, ensuring the potatoes are just covered by the liquid. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender when pierced with a fork.
- Using a potato masher or the back of a wooden spoon, partially mash some of the potatoes to help thicken the soup, leaving some chunks for texture. Stir in the ranch seasoning mix, ensuring it's well incorporated.
- Reduce heat to low and slowly stir in the heavy cream, allowing the soup to warm through without boiling. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth.
- Season with salt and pepper to taste. If the soup is too thick, add a little more chicken broth to reach desired consistency.
- Ladle the soup into serving bowls and top with the reserved crispy bacon bits. Optional: garnish with additional shredded cheese, chopped chives, or a dollop of sour cream.
- Serve hot with crusty bread or crackers on the side. Enjoy your creamy Cheesy Bacon Ranch Potato Soup!
Tips
- Use starchy potatoes like Russet for the best texture and thickening power.
- Don't rush the bacon - cook it low and slow to render maximum flavor.
- For extra richness, use thick-cut bacon instead of standard slices.
- Keep the heat low when adding cream to prevent curdling.
- Save some bacon bits for topping to add a delightful crunch.
- If the soup is too thick, always have extra chicken broth on hand to adjust consistency.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Fresh herbs like chives can elevate the presentation and add a fresh flavor note.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 15g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 75mg
