Chicken Bacon Ranch Potato Soup (Print Format)
Creamy potato soup with chicken, crispy bacon, cheddar, and ranch in every bite.
# Ingredients:
→ Soup Base
01 -
3 large russet potatoes, peeled and diced
02 -
1 10-ounce can cream of chicken soup
03 -
¼ cup flour
04 -
3 tablespoons butter
05 -
1 tablespoon olive oil
06 -
6 cups chicken broth
07 -
3 tablespoons ranch seasoning
→ Main Ingredients
08 -
2 cups rotisserie chicken, diced
09 -
1 cup crumbled bacon
10 -
2 cups cheddar cheese, shredded
11 -
½ cup sour cream
12 -
1 cup heavy cream
# Steps:
01 -
Heat a large pot over medium heat. Add butter and olive oil. Once the butter has melted, whisk in the flour until fully combined. Cook for 2 minutes while stirring occasionally.
02 -
Slowly pour in chicken broth and cream of chicken soup, stirring until smooth. Bring the mixture to a simmer.
03 -
Add peeled and diced potatoes along with ranch seasoning. Increase heat and bring to a gentle boil. Cook for 15–20 minutes, or until potatoes are fork tender.
04 -
Remove the pot from the heat. Use a potato masher to mash the potatoes a few times to create a thicker, creamier texture while leaving some chunks.
05 -
Stir in shredded cheese until melted, then add cooked chicken, sour cream, crumbled bacon, and heavy whipping cream. Mix until well combined.
06 -
Dish into bowls and enjoy while hot.
# Tips:
01 -
Remove the pot from the heat before stirring in cheese to avoid clumping or a grainy texture.
02 -
Do not over mash the potatoes; leave chunks for a hearty texture.
03 -
Dice potatoes evenly for uniform cooking.