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Cheddar Bacon Ranch Potato Soup

Cheddar Bacon Ranch Potato Soup
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Cheddar Bacon Ranch Potato Soup is a comforting and rich dish combining creamy potatoes, crispy smoky bacon, sharp cheddar cheese, and tangy ranch seasoning. This soup has a velvety texture and bold savory flavors, perfect as a cozy meal any time of year. Easy to make and highly customizable, it offers a delightful balance of creamy, crispy, and tangy notes in every warm, satisfying spoonful.

Ingredients

Scale

Vegetables and Aromatics

  • 4 cups diced Yukon gold or russet potatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives or green onions, chopped (for garnish)

Meat and Dairy

  • 6 slices thick-cut bacon
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons butter

Seasonings and Liquids

  • 4 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ranch seasoning mix
  • Salt and pepper, to taste

Instructions

  1. Cook the bacon: Fry the bacon in a large pot over medium heat until crisp. Remove the bacon and place on paper towels to drain. Leave the rendered bacon fat in the pot for cooking the aromatics.
  2. Sauté onion and garlic: Add the chopped onion and minced garlic to the bacon fat. Sauté until softened and fragrant, about 3 to 5 minutes, to build a flavorful base for the soup.
  3. Make the roux: Stir in the butter and flour to the pot with the onions and garlic. Cook, stirring constantly, for 2 to 3 minutes until it forms a thick paste that will thicken the soup.
  4. Add broth and potatoes: Gradually whisk in the chicken broth to avoid lumps. Add the diced potatoes, bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 to 20 minutes.
  5. Blend partially and add dairy: Using an immersion blender, blend part of the soup gently, leaving some potato chunks for texture. Stir in the heavy cream, ranch seasoning, and shredded cheddar cheese until the cheese is melted and the soup is creamy.
  6. Finish with bacon and herbs: Stir in most of the crispy bacon (reserve some for garnish) and chopped chives or green onions. Season with salt and pepper to taste. Serve hot and garnish with remaining bacon, cheddar cheese, and fresh herbs.

Notes

  • Use starchy potatoes like Yukon gold or russet for a creamy, thick soup.
  • Don’t over-blend; leaving chunks of potatoes adds hearty texture.
  • Cooking bacon first and using its fat enhances the soup’s flavor.
  • Use high-quality or homemade ranch seasoning for best taste.
  • If soup thickens too much when cooled, stir in some broth or cream when reheating.

Nutrition

Keywords: Cheddar, Bacon, Ranch, Potato Soup, Comfort Food, Creamy Soup

Find it online: https://emillycooks.com/cheddar-bacon-ranch-potato-soup/