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 bacon over medium-high heat until crispy, then transfer to a plate lined with paper towels, leaving the grease in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes. Incorporate minced garlic and cook for another 30 seconds.
- Stir in the flour and cook for about 2 minutes until it's light and golden, stirring continuously to avoid burning.
- Gradually pour in the chicken broth while stirring, scraping up any bits from the pot. Bring to a simmer and then add the diced potatoes. Let simmer until fork-tender, approximately 15 to 20 minutes.
- Mash half of the potatoes with a masher to thicken the soup while retaining some chunks for texture. Add the milk and Ranch seasoning, then simmer for another 10 minutes.
- Remove from heat, add sour cream, and stir to combine. Season with salt and pepper to taste. Serve warm, topped with crispy bacon, cheddar cheese, green onions, and additional sour cream if desired.
Notes
For added richness, use heavy cream instead of whole milk.
Feel free to customize toppings with your favorite herbs or additional cheeses.
This soup stores well in the fridge for up to 3 days, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg