Description
This Creamy Bacon Potato Soup is a comforting dish bursting with flavor. Featuring crispy bacon, hearty potatoes, and a creamy texture, it’s a quick and easy meal that brings warmth to any dinner table.
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. Transfer the bacon to a plate lined with paper towels, leaving the grease in the pot.
- Add diced onion to the pot, cooking until translucent (about 5 minutes). Then, add minced garlic and cook for another 30 seconds.
- Incorporate flour, cooking for 2 minutes until light and golden, stirring continuously to prevent burning.
- Gradually pour chicken broth into the pot while stirring, scraping up any bits from the bottom. Bring to a simmer, then add in the diced potatoes. Simmer for 15 to 20 minutes until tender.
- Use a potato masher to mash about half of the potatoes for a thicker soup, leaving some for texture. Stir in milk and Ranch seasoning, simmer for an additional 10 minutes.
- Remove the pot from heat, adding sour cream and stirring until well blended. Season with salt and pepper. 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 other seasonings like paprika or cayenne for a spicy kick.
Leftovers can be refrigerated and taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg