09/12/2026
Cheesy Bacon Ranch Potato Soup 🥔🥓
Another week of Souptember, another soup you’re going to want on repeat.
Ingredients:
10 slices bacon
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
2 lbs Yukon gold potatoes, diced
4 cups chicken stock
4 Tbsp butter
4 Tbsp flour
1 packet ranch seasoning
2 cups milk
1 cup heavy cream
salt and
Pepper to taste
For serving:
Toasted crostini
Sour cream
Chives
Shredded cheddar cheese
Extra bacon
Instructions:
Cook the bacon in a large soup pot until crispy. Remove it from the pot, crumble and set aside.
Add the onion, celery and carrots to the bacon drippings and cook until they begin to soften. Add the garlic and cook for another 30 seconds.
Add the diced potatoes and chicken stock. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
While the potatoes cook, melt the butter in a separate saucepan. Whisk in the flour and ranch seasoning. Slowly whisk in the milk and continue cooking until the mixture thickens.
Pour the thickened ranch mixture into the soup and stir until everything is creamy and combined.
Stir in the heavy cream last and season with salt and pepper to taste. Gently heat through.
Ladle into bowls and top with a dollop of sour cream, chives, shredded cheddar cheese and extra crispy bacon. Serve with toasted crostini for dipping.
Save this one for the first chilly night that calls for a big bowl of comfort. 🤍
Le Creuset