Name: Cheesy Bacon Ranch Potato Soup Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 1
Ingredients: 3/4 cup sour cream; 1/4 cup mayonnaise; 1/4 cup whole milk; 1 1/2 Tbsp dry ranch dressing mix; 3 3/4-1" 8 3 lbs Russet potatoes (, peeled and diced into about 3/4-1" cubes (about 8 medium potatoes)); 1 tbsp extra virgin olive oil; 3/4 1 cup 3/4 diced yellow onion ((about 1 small onion)); 2 cloves garlic (, finely minced); 2 (14.5 oz) cans chicken broth*; 2 cups whole milk; 1/4 cup all-purpose flour; 6 1 1/2 oz 6 . sharp cheddar cheese (, divided (about 1 1/2 cups)); 1 1/4 oz 1 . finely grated Parmesan cheese ((about 1/4 cup)); freshly ground black pepper to taste; 10 slices bacon (, cooked and chopped (or crumbled if you like it extra crispy)); 3 green onions (, chopped)

Cheesy Bacon Ranch Potato Soup Recipe

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.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

¾cupsour cream
¼cupmayonnaise
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

Instructions

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!