Cheesy Bacon Ranch Potato Soup

I came across a pin of Cooking Classy’s “30+ Potato Soup Recipes” on Pinterest and I’m so glad I did.  I’ve made two of the soups from this lady’s blog and loved them both.  The first one I made was the Cheesy Bacon Ranch Potato Soup and it is seriously the best potato soup I’ve ever had.  You read in her “about me” section that she hopes to have her own cooking show one day, well, I’d watch it — I hope she gets picked up for one!

This soup is flavorful and creamy, it’s everything I dream about when I think “potato soup.”  If you’re craving some comfort food or maybe it’s bitterly cold outside and you need something to warm you up, look no further.  I love food that is bursting with flavor, mild things just don’t appease my palate — at all.  That said, this recipe is honestly perfect.  It needs zero changes.  I will admit that I was too lazy to fry the bacon for the topping, but I know it would be perfect with it!  I tried making it without the sour cream and less mayo for my Dad when he was here visiting for Thanksgiving (he’s a health nut and I knew he wouldn’t want the mayo or sour cream) and it just wasn’t anywhere as good as it was when I followed the recipe to a “t.”

Note that this recipe makes a lot of soup!  I ate it for lunch every day for a week straight and still couldn’t eat it all before I was afraid it wasn’t good anymore.  So, if you’re not cooking for many people, you may consider cutting the recipe down.  Here is the recipe for your convenience, but I highly recommend you check out her other soup recipes as well.

Cheesy Bacon Ranch Potato Soup

Ingredients

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix
3 lbs Russet potatoes, peeled and diced into about 3/4-1″ cubes (about 8 medium potatoes)
1 Tbsp extra virgin olive oil
3/4 cup diced yellow onion (about 1 small onion)
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth*
2 cups whole milk
1/4 cup all-purpose flour
6 oz. sharp cheddar cheese, divided (about 1 1/2 cups)
1 oz. finely grated Parmesan cheese (about 1/4 cup)
freshly ground black pepper to taste
10 slices bacon, cooked and chopped (or crumbled if you like it extra crispy)

Directions

In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate.
Heat olive oil a large cast iron dutch oven over medium high heat. Add onion and saute about 4 minutes until golden, add garlic and saute 1 more minute. Add chicken broth and diced potatoes and bring mixture just to a boil, then reduce heat to medium, cover pot and cook 15 – 20 minutes until potatoes are very tender.
In a mixing bowl, whisk together 2 cups milk with 1/4 cup flour (whisk very well to break up flour) and pour mixture into soup. Increase temperature to medium high heat, and bring mixture just to a boil, stirring constantly (stirring constantly will help break down the potatoes a bit). Once mixture reaches a boil, reduce heat to low, add ranch dressing mixture from refrigerator, 1 cup (4 oz) grated Cheddar cheese, grated Parmesan cheese and season with black pepper to taste. Cook about 5 minutes, stirring frequently (note, if you want smaller potato chunks in the soup you can simply mash the soup with a potato masher to break them down a bit more). Serve warm, sprinkle each serving with remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions.

*you can use low sodium chicken broth if you prefer, for this recipe I just used regular and didn’t add any salt to the soup. If you use low sodium you may want to add additional salt to the soup.

Recipe Source: Cooking Classy

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