Description
This creamy bacon potato soup is a comforting delight, featuring tender potatoes, crispy bacon, and a rich, savory flavor. Perfect for a cozy dinner or family meal!
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 or stock pot, cook the bacon over medium-high heat until crispy. Remove and place on paper towels, leaving grease in the pot.
- Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Stir in flour and cook for 2 minutes until it's light and golden. Stir continuously to avoid burning.
- Gradually pour in the chicken broth while stirring, scraping the bottom of the pot. Bring to a simmer and add diced potatoes. Simmer for 15-20 minutes until tender.
- Mash half of the potatoes with a masher for thickness while leaving some chunks for texture. Stir in milk and Ranch seasoning; let simmer for an additional 10 minutes.
- Remove from heat, stir in sour cream, and season with salt and pepper. Serve warm topped with bacon, cheddar cheese, and green onions.
Notes
For extra creaminess, you can substitute heavy cream for whole milk.
If you like a spicier kick, add some red pepper flakes or hot sauce to the soup.
Leftovers can be stored in the fridge for up to three days, and can be reheated on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg