Cheesy Bacon Ranch Potato Soup

by Sabrina Snyder

Last Update:

16 Comments

5 from 6 votes
6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Cheesy Bacon Ranch Potato Soup is a one-pot recipe with potatoes and thick cut bacon. Enjoy this creamy ranch flavored soup in 30 minutes!

We love good soups in our house including Chicken Noodle Soup, Cabbage Soup, and Ultimate Slow Cooker Beef Stew.

Sabrina’s Cheesy Bacon Ranch Potato Soup

One of my most popular recipes on the blog is for Slow Cooker Chicken Bacon Ranch Sandwiches (Crack Chicken) and when I recently made Baked Potato Soup the first thing my husband said was “you should add some ranch seasoning to this like you did in those sandwiches. Yes!

Recipe Card

Dinner, then Dessert

Cheesy Bacon Ranch Potato Soup Recipe

Cheesy Bacon Ranch Potato Soup is a one-pot recipe with potatoes and thick cut bacon. Enjoy this creamy ranch flavored soup in 30 minutes!
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Author Sabrina Snyder
creamy potato soup garnished with cheese, bacon and onion
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Ingredients
 

  • 8 slices thick cut bacon , chopped
  • 1 yellow onion , diced
  • 1/2 cup green onions , sliced
  • 2 pounds yukon potatoes , cut into chunks
  • 4 cups chicken stock
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 packet ranch dressing mix
  • sour cream , for garnish
  • green onions , for garnish
  • cheddar cheese , for garnish

Instructions

  • Add the bacon to a large dutch oven on medium heat and cook until crisp, then remove from the pan and add in the onions cooking until translucent, about 3 minutes.
  • Add the potatoes to the pan and cook for 2 minutes then add in the chicken broth and bring to a boil then lower to a simmer and cook for 15 minutes.
  • In a medium saucepan add the butter and flour and whisk together until melted and smooth for 1 minute then slowly add the heavy cream, salt, pepper and ranch dressing mix while whisking until smooth.
  • When the potatoes are fork tender, turn off the heat, using an immersion blender blend the soup to your desired consistency then mix in the cream sauce and bacon (reserving some bacon for the topping) and serve topped with sour cream, green onions, cheddar cheese and bacon.

Nutrition

Calories: 607kcal | Carbohydrates: 40g | Protein: 15g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 970mg | Potassium: 997mg | Fiber: 4g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 2mg

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About This Recipe

Adding a scoop of Ranch seasoning to potato soup was amazing. The recipe did take a bit of tweaking, no garlic was a change because the Ranch seasoning is flavorful enough that the garlic muddies the flavors. I also added green onions in it’s place. Outside of that, the recipe is mostly the same as my classic potato soup, but the flavors are just so much more fun!

What to Pair With

This soup is hearty enough to be most of a meal but to make it a fully well rounded meal you can add chunks of cooked chicken and serve it with Garlic Bread, Cornbread, or Dinner Rolls and a Wedge Salad.

Alternative Cooking Techniques

Slow Cooker

  • To make this soup recipe in the slow cooker cook the bacon in a pan then use the fat to cook onions as directed in the stovetop directions.
  • Add the onions to the slow cooker with the green onions, potatoes, chicken stock, salt and pepper and cook on low for 4 hours.
  • Add the butter and flour together in a bowl and mash them together until fully combined, add to the slow cooker after the 4 hours of cooking along with the heavy cream and cook an additional hour on high heat.
  • Using an immersion blender, puree until smooth then ladle the soup into bowls and top them with bacon and additional toppings.

Insta Pot

  • To make this soup recipe in the instant pot, cook the bacon in a pan then use the fat to cook onions as directed in the stovetop directions.
  • Add the onions to the slow cooker with the green onions, potatoes, chicken stock, salt, pepper and ranch dressing and cook on high pressure for 10  minutes.
  • Release from pressure then mash the butter and flour together in a bowl and add to insert along with the heavy cream and cook on medium heat, stirring for an additional 3-4 minutes until thickened.
  • Using an immersion blender, puree until smooth then serve topped with bacon and additional toppings.

FAQ’s

What potatoes are best for the recipe?

I use yukon gold potatoes in most soups, stews and roasts because the buttery texture and firmness of a Yukon Gold potato is just heads and shoulders better than a russet. Yukon potatoes also freeze better than a russet potato.

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Collage of cheesy potato soup

Photos used in previous versions of the post.

Dutch oven with garnished potato soup
close up of finished soup in a pot
Finished soup with cheese and bacon garnish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This soup was the best! I am taking it to 2 parties in December . My husband had some esophagus issues and had to eat puréed things. This was delicious and he really enjoyed it .Made it first in a Dutch oven now trying the slow cooker method. Thanks for posting different ways to cook it!

    Reply

  3. So, for slow cooker I assume you put the broth in at the same time as the potatoes? Neither slow cooker or instant pot instructions mention the broth.

    Reply

    1. Yes, thank you so much for catching that. I’ve updated it to read correctly now. I hope you enjoy it!

      Reply