Cheesy Ranch Potato Soup
Creamy, extra cheesy potato soup flavored with ranch seasonings and topped with bacon.
Ingredients
- 8 ounces bacon
- 1 onion chopped
- 4 cups low sodium chicken broth
- 2 cups water
- 3 lbs Russet potatoes chopped
- 1.25 oz packet of ranch dip/seasoning mix
- 8 ounces cream cheese
- 8 ounces shredded cheddar cheese or shredded Mexican cheese blend
- salt and black pepper to taste
- Thinly sliced chives or green onions optional garnish
Instructions
- Place bacon in a dutch oven or large pot and cook until crispy. Remove the cooked bacon (leaving the bacon grease in the pot) from the pot and set aside.
- Sauté chopped onions in the bacon grease for 4-5 minutes.
- Add the chicken broth, water and potatoes and bring to a boil, reduce heat and simmer on medium for about 25 minutes or until the potatoes are tender.
- Once the potatoes are tender, add the ranch dip/seasoning mix and cream cheese. Continue to simmer on medium heat while stirring with a whisk until thoroughly combined.
- For a chunky potato soup, use a potato masher to rough mash the potatoes. For a creamier soup, use an immersion blender or transfer to a food processor and blend until creamy.
- Add the cheddar cheese and stir until combined. Add salt and black pepper to taste.
- Crumble the cooked bacon and add about one tablespoon to the top of each serving along with optional fresh chives.
Notes
Serve with cornbread or dinner rolls to dip in the soup.
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