Description
This Creamy Bacon Potato Soup is a delightful blend of crispy bacon, tender potatoes, and creamy goodness, perfect for a cozy dinner or lunch.
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
- In a large dutch oven or stock pot, cook the chopped bacon over medium-high heat until crispy. Remove and set aside, leaving the grease in the pot.
- Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Mix in the flour and cook for 2 minutes until light and golden, stirring continuously.
- Gradually add the chicken broth while stirring, scraping the bottom of the pot to release any bits. Bring to a simmer, then add the diced potatoes and cook for 15-20 minutes until tender.
- Using a potato masher, mash about half of the potatoes to thicken the soup while leaving some chunks for texture. Stir in the milk and Ranch seasoning, then simmer for another 10 minutes.
- Remove the pot from heat and stir in the sour cream. Season with salt and pepper to taste. Serve warm, garnished with crispy bacon, shredded cheddar cheese, and sliced green onions.
Notes
For a thicker soup, mash more of the potatoes.
Feel free to customize the toppings with your favorite cheese or herbs.
This soup can be refrigerated for up to 3 days and reheated on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg