Description
This one-pot recipe delivers the comforting flavors of a cheesy bacon ranch baked potato in a hearty soup.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 pound russet potatoes, peeled and diced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried ranch seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, chives, extra bacon
Instructions
- Cook bacon in a large pot or Dutch oven until crispy. Remove bacon and set aside, leaving some drippings in the pot.
- Add onion to the pot and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced potatoes, chicken broth, ranch seasoning, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to partially blend the soup to your desired consistency, leaving some potato chunks.
- Stir in heavy cream and cheddar cheese until cheese is melted and soup is creamy.
- Serve hot and top with reserved crispy bacon and optional toppings.
Notes
- Adjust the amount of chicken broth for your preferred soup thickness.
- You can use pre-cooked bacon to save time.
- Feel free to substitute with other types of cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg