Description
This Creamy Bacon Potato Soup features crispy bacon, tender potatoes, and a rich, creamy texture. It’s an easy-to-make comfort food that warms the heart and satisfies the soul, ideal for quick dinners or cozy gatherings.
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
- 1 cup sour cream
- salt and pepper, to taste
- shredded cheddar cheese
- sliced green onions or chives
Instructions
- Cook the bacon in a large dutch oven or stock pot over medium-high heat until crispy. Remove the bacon and set aside, leaving the grease in the pot.
- Sauté the diced onion in the same pot until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds.
- Stir in flour and cook, stirring constantly, for 2 minutes until light and golden.
- Gradually pour in the chicken broth while stirring, scraping the bottom of the pot. Bring to a simmer, then add the diced potatoes. Simmer for 15-20 minutes until tender.
- Mash about half of the potatoes with a potato masher. This will help thicken the soup. Mix in the milk and Ranch seasoning, and let it simmer for an additional 10 minutes.
- Remove from heat, stir in sour cream, and adjust salt and pepper to taste. Serve warm garnished with crispy bacon, cheddar cheese, and green onions.
Notes
Feel free to add more vegetables for extra nutrition, such as carrots or celery.
For a lower-calorie version, use turkey bacon instead of regular bacon.
This soup is great for meal prep and can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg