Cheesy Bacon Ranch Potato Soup

Name: Cheesy Bacon Ranch Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: 3/4 cup sour cream; 1/4 cup mayonnaise; 1/4 cup whole milk; 1 1/2 Tbsp dry ranch dressing mix; 3 lbs Russet potatoes; 1 Tbsp extra virgin olive oil; 3/4 cup diced yellow onion; 2 cloves garlic; 2 (14.5 oz) cans chicken broth*; 2 cups whole milk; 1/4 cup all-purpose flour; 6 oz . sharp cheddar cheese; 1 oz . finely grated Parmesan cheese; freshly ground black pepper to taste; 10 slices Bacon; 3 green onions

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Course
Soup
Cuisine
American

Cheesy Bacon Ranch Potato Soup

Iris Warren

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This soup is deliciously creamy and packed to the max with flavor! A tasty upgrade on the classic potato soup.

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Ingredients

Servings

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix
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 cup 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 oz . sharp cheddar cheese , divided (about 1 1/2 cups)
1 oz . 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

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Instructions

In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate.
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.
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).
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.
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.
*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.