Yield: 8 servings
Creamy Bacon Potato Soup
Creamy Bacon Potato Soup takes everything you love about a loaded baked potato and melts it into one creamy bowl. Bacon drippings, tender russets, zesty ranch seasoning, and creamy sour cream do all the heavy lifting. Cozy, hearty, and ready in under an hour!
Ingredients
- 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
Optional Toppings
- shredded cheddar cheese
- sliced green onions or chives
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Instructions
- Add the bacon to a large dutch oven or stock pot and cook over medium-high heat until the bacon is crispy. Remove the bacon to a plate lined with paper towels and set aside, leaving the grease in the pot.
- Add the onion to the pot and cook until translucent, for about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Stir in the flour and cook for 2 minutes, until light and golden in color. Make sure to keep stirring to keep the flour from burning.
- While stirring, slowly pour the chicken broth into the pot, and use a wooden spoon to get all the bits from the bottom of the pot. Bring to a simmer, then add the potatoes. Let the potatoes simmer for 15 to 20 minutes, until fork tender.
- Mash about half of the potatoes with a potato masher to help thicken the soup, leaving some chunks for texture. Add the milk and Ranch seasoning mix, stir, and let simmer for 10 minutes more.
- Remove the pot from the heat, add the sour cream to the soup, and stir until combined. Season with salt and pepper, to taste. Serve warm topped with crispy bacon, shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired.
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Notes
Store: Transfer cooled soup to an airtight container and store in the refrigerator up to 4 days. Keep the bacon in a separate container so it stays crisp. I do not recommend freezing this soup.
Reheat: For a large amount, reheat it on the stovetop over medium low heat while stirring often. Do not let it boil or it can separate! For a single bowl, heat in the microwave in 45-second bursts, stirring each time. Add a splash of milk or broth if needed to thin it out.
Nutrition
Serving: 1 serving, Calories: 374kcal, Carbohydrates: 41g, Protein: 11g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 44mg, Sodium: 922mg, Potassium: 936mg, Fiber: 3g, Sugar: 6g, Vitamin A: 292IU, Vitamin C: 11mg, Calcium: 136mg, Iron: 2mg