How To Make Cheesy Bacon Ranch Potato Soup
Cook up a bowl of this loaded potato soup for dinner tonight! It’s packed with tasteful bacon, creamy cheese and flavorful ranch for a hearty meal.
- ¾cupsour cream
- ¼cupwhole milk
- 1½tbspdry ranch dressing mix
- 3lbsrusset potatoes
- 1tbspextra virgin olive oil
- ¾cupyellow onion,diced
- 2garlic cloves,finely minced
- 14.5ozchicken broth
- 2cupswhole milk
- ¼cupall-purpose flour
- 6ozsharp cheddar cheese
- 1ozParmesan cheese,finely grated
- freshly ground black pepper,to taste
- 10slicesbacon,cooked and chopped
- 3green onions,chopped
In a mixing bowl, whisk together the sour cream, mayonnaise, ¼ cup of milk, and ranch seasoning mix.
Cover the bowl, then refrigerate.
Heat the olive oil a large cast iron Dutch oven over medium high heat.
Add the onion, then sauté for 4 minutes until golden.
Add the garlic, then sauté for 1 more minute.
Add the chicken broth and diced potatoes, then bring the mixture just to a boil.
Reduce the heat to medium, cover the pot and cook for 15 to 20 minutes until the potatoes are very tender.
In a mixing bowl, whisk together 2 cups of milk with ¼ cup of flour, then pour the mixture into the soup.
Increase the temperature to medium high heat, then bring the mixture just to a boil, stirring constantly.
Once mixture reaches a boil, reduce the heat to low, then add the ranch dressing mixture, 1 cup (4 ounces) of grated Cheddar cheese, grated Parmesan cheese, and season with black pepper to taste.
Cook for 5 minutes, stirring frequently.
Serve warm with a sprinkle of the remaining ½ cup cheddar cheese, chopped bacon, and chopped green onions, and enjoy!
- Calories: 782.49kcal
- Fat: 50.49g
- Saturated Fat: 19.61g
- Trans Fat: 0.40g
- Monounsaturated Fat: 17.53g
- Polyunsaturated Fat: 9.42g
- Carbohydrates: 57.92g
- Fiber: 4.06g
- Sugar: 9.90g
- Protein: 25.80g
- Cholesterol: 96.40mg
- Sodium: 789.01mg
- Calcium: 436.41mg
- Potassium: 1383.63mg
- Iron: 3.06mg
- Vitamin A: 187.30µg
- Vitamin C: 16.53mg
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