Description

This creamy bacon potato soup boasts an irresistible flavor that will warm your heart. With crispy bacon, creamy milk, and fluffy potatoes, it’s the perfect comfort food for a quick dinner or any 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, or a 1 oz package (dry mix only)
1 cup sour cream
salt and pepper, to taste
shredded cheddar cheese
sliced green onions or chives

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Instructions

In a large dutch oven or stock pot, cook the bacon over medium-high heat until crispy. Remove bacon to a plate lined with paper towels, leaving grease in the pot.
Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
Mix in the flour and cook for 2 minutes, stirring continuously until it turns light and golden. Ensure the flour doesn't burn.
Slowly pour in the chicken broth, stirring to deglaze the bottom of the pot. Bring the mixture to a simmer and add the diced potatoes. Simmer for 15 to 20 minutes until fork-tender.
Use a potato masher to mash about half of the potatoes for thickness, leaving some chunks for texture. Stir in the milk and Ranch seasoning mix, and let it simmer for an additional 10 minutes.
Remove the pot from heat, mix in the sour cream, and season with salt and pepper to taste. Serve the soup warm, topped with crispy bacon, shredded cheese, and green onions.

Notes

Use low-sodium chicken broth for a healthier option.
Feel free to adjust the amount of bacon to taste or substitute with turkey bacon.
This soup can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 2g
Sodium: 700mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 40mg