Description
This creamy bacon potato soup is bursting with flavor, featuring crispy bacon, tender potatoes, and a rich broth. Perfect for a quick dinner or a cozy gathering!
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
- 1 cup sour cream
- salt and pepper, to taste
- shredded cheddar cheese
- sliced green onions or chives
Instructions
- Cook the bacon in a large dutch oven over medium-high heat until crispy. Remove and set aside, leaving the grease in the pot.
- Add the onion to the pot and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds.
- Stir in flour and cook for 2 minutes until golden. Stir constantly to avoid burning.
- Slowly pour in chicken broth while stirring to deglaze the pot. Bring to a simmer, then add the diced potatoes.
- Simmer potatoes for 15 to 20 minutes, until fork-tender. Mash half of the potatoes with a masher to thicken the soup.
- Stir in milk and Ranch seasoning, and let it simmer for another 10 minutes.
- Remove from heat, add sour cream, and stir until well mixed. Season with salt and pepper to taste. Serve warm, topped with reserved crispy bacon, cheddar cheese, and green onions.
Notes
For extra flavor, use homemade chicken broth instead of store-bought.
To make it lighter, substitute half-and-half instead of whole milk and reduce the amount of bacon.
Garnish with additional green onions or herbs for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg