Ingredients
Scale
- 6 strips thick-cut bacon, chopped
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 lbs russet potatoes, peeled and diced into 1-inch cubes
- 2 cups whole milk
- 3 tablespoons Ranch seasoning, or a 1 oz package (dry mix only)
- 1 cup sour cream
- salt and pepper, to taste
- shredded cheddar cheese
- sliced green onions or chives
Instructions
- In a large dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove and drain on paper towels, leaving the grease in the pot.
- Add the diced onion to the pot and cook for about 5 minutes until they become translucent. Stir in minced garlic and cook for an additional 30 seconds.
- Add flour to the onion and garlic mixture, stirring continuously for about 2 minutes until light and golden.
- Gradually pour in chicken broth while stirring, scraping the bottom of the pot. Bring to a simmer and add the diced potatoes. Cook for 15 to 20 minutes until the potatoes are fork-tender.
- Mash half of the potatoes in the pot with a potato masher to thicken the soup, leaving some chunks for texture. Stir in milk and Ranch seasoning and let it simmer for another 10 minutes.
- Remove from heat, mix in sour cream, and season with salt and pepper as necessary. Serve warm, topped with crispy bacon, shredded cheddar cheese, and green onions.
Notes
Feel free to adjust the seasoning based on your taste preferences for more or less flavor.
For a thicker soup, incorporate more mashed potatoes.
This soup can be refrigerated and reheated, making it a perfect meal prep option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg