Hearty Ranch and Bacon Potato Soup Recipe - Allrecipes.com
Hearty Ranch and Bacon Potato Soup Recipe
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Hearty Ranch and Bacon Potato Soup

Recipe by  

"This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
  2. Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
  3. In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 45 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2009

I have noticed a number of complaints that this recipe is too salty. Please note that the recipe calls for LOW SODIUM CHICKEN BROTH. As long as you follow the recipe and do not add salt before tasting, you should not have any problems with salt content.

 
Most Helpful Critical Review
Nov 09, 2008

TOO SALTY! whoops, forgot to use low sodium broth... next time would be a must; otherwise a decent chowder recipe.

 
Nov 09, 2008

My husband and I made this recipe the other night, and it turned out delicious! It tastes almost like a loaded baked potato. I recommend putting this in bread bowls as a fancy twist. The only thing I would recommend to change is maybe decreasing the amount of sour cream just a little because it has a bit of a bite to it. Otherwise, we'll definitely make it again.

 
Nov 24, 2008

This was my first attempt at Potato Soup...my husband and I loved it. I took the advice of one of the other reviewers and cut the sour cream in half because hubby doesn't care for it but other than that followed the recipe exactly. We will be making this again on cold winter nights. Thank you.

 
Dec 09, 2010

This was sooooooooo good! I used milk instead of half & half in an effort to save some calories. I also sauteed some garlic with the onion and celery. Was really delicious!

 
Dec 17, 2009

I adapted this so I could make it in my crockpot. I cut up the potatoes and threw them in the crockpot with the chicken broth, a bunch of pepper and a can of evaporated milk. I cooked them on HIGH until an hour before dinner. I mashed them slightly with my potato masher. I did use a whole package of hickory smoked bacon, cooking to crisp. When the bacon was done and out of the hot pan, I fried the veggies in the bacon grease. I didn't have celery but I did have one red pepper and one yellow that I added to onion with a little garlic. After I stirred in the bacon, veggies and cheese, I let it warm through on LOW, then turned off the crockpot so I could stir in the sour cream. Great tasting soup, I was quite surprized though it was a little salty. Great with homemade bread on a rainy night. NOTE: I did not need any flour in my soup at all.

 
Nov 11, 2008

great recipe. I kinda overcooked my potatoes waiting for my hubby to come home, but I know now. Very tasty. I wouldn't mind adding a bit more stalks of celery to it. Thanks.

 
Nov 29, 2010

This soup was delicious! Everyone went back for seconds and we almost finished off the whole pot.

 

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Nutrition

  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 55.7 g
  • 18%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 781 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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