Description
A creamy and hearty stovetop potato soup packed with cheddar cheese, crispy bacon, and a zesty ranch flavor. Perfect for a comforting family meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked crumbled bacon
- 1/4 cup ranch seasoning mix
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the diced potatoes to the pot. Cover and cook for 15-20 minutes, or until the potatoes are tender.
- Reduce heat to low. Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and ranch seasoning mix.
- Stir until the cheese is melted and the soup is heated through. Do not boil.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream and cheese.
- Garnish with extra bacon and shredded cheddar cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 7g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 110mg