Description
Enjoy a bowl of Creamy Bacon Potato Soup, featuring rich flavors, simple prep, and comforting ingredients. It’s perfect for a quick dinner or cozy day!
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 place on paper towels, leaving the grease in the pot.
- Sauté the diced onion in the remaining grease until translucent (about 5 minutes), then add minced garlic and cook for an extra 30 seconds.
- Sprinkle in the flour, stirring constantly for about 2 minutes until it turns light and golden.
- Slowly pour in the chicken broth while stirring to deglaze the bottom of the pot. Bring to a simmer and add diced potatoes. Cook for 15 to 20 minutes until tender.
- Use a potato masher to mash half of the potatoes, thickening the soup while leaving some chunks. Stir in the milk and Ranch seasoning, simmering for another 10 minutes.
- Remove from heat and blend in the sour cream. Season with salt and pepper. Serve warm, topped with bacon, cheddar cheese, and green onions.
Notes
Feel free to adjust the thickness of the soup by mashing more or fewer potatoes.
Adding a bit of hot sauce can give the soup a nice kick!
This soup freezes well for up to 3 months—just reheat on the stove!
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg