Cheesy Bacon Ranch Potato Soup is a rich and creamy dish loaded with potatoes, crispy bacon, cheese, and a hint of ranch flavor. Perfect for cozy dinners or as a hearty lunch.
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes
- 4 cups chicken broth
- 1 cup heavy cream (or milk for a lighter option)
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- For Serving:
- Extra shredded cheese , Crumbled bacon , Green onions
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the pot.
- Sauté the vegetables: Add the diced onion to the pot and cook in the bacon fat until softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute.
- Cook the potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup: Use an immersion blender to blend the soup partially, leaving some potato chunks for texture. (Alternatively, blend half the soup in a blender and return it to the pot.)
- Add the creamy base: Stir in the heavy cream, ranch dressing, shredded cheddar cheese, and cooked bacon (reserve some for garnish). Cook over low heat until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with extra shredded cheese, crumbled bacon, and sliced green onions.