Hearty Ranch and Bacon Potato Soup

Hearty Ranch and Bacon Potato Soup

60 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
julie c
Recipe by  julie c

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (60)

Rate This Recipe
julie c

julie c

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.



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.

Linda H

Linda H

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.

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Amount Per Serving (8 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 55.7 g
  • 18%
  • Protein
  • 21.1 g
  • 42%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 781 mg
  • 31%

Based on a 2,000 calorie diet



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Bacon and Potato Soup


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Chilled Kale and Potato Soup