Description

This creamy bacon potato soup is a hearty and comforting dish featuring crispy bacon, tender potatoes, and a rich, flavorful broth. It’s perfect for a quick family dinner or a cozy lunch on a chilly 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, to taste
sliced green onions or chives, for garnish

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Instructions

In a large Dutch oven or stock pot, cook the bacon over medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the grease in the pot.
Add the diced onion to the pot and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds.
Mix in the flour and cook for 2 minutes, stirring constantly until it turns light and golden.
Gradually pour in the chicken broth while stirring to release any bits stuck to the bottom. Bring to a simmer and add the diced potatoes. Let them simmer for 15-20 minutes until fork-tender.
Use a potato masher to mash about half of the potatoes for thickness, leaving some chunks for texture. Stir in the milk and Ranch seasoning, then let it simmer for an additional 10 minutes.
Remove from heat, mix in the sour cream until well combined, and season with salt and pepper to taste. Serve warm, topped with crispy bacon, shredded cheddar cheese, and chopped green onions.

Notes

For extra richness, use heavy cream instead of whole milk.
Feel free to add vegetables like carrots or celery for added nutrition.
This soup can be stored in the refrigerator for up to 3 days, making it perfect for leftovers.

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 3g
Sodium: 850mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 45mg