Ingredients
Equipment
Method
- Start by frying the bacon pretty crispy in a soup pot. You want to be able to crumble it later. I use my stainless steel stock pot for this soup so I can fry that bacon first and use the pot for the soup too.
- While the bacon is cooking, dice up your onion. Remove all bacon from the pot and pour out most of the bacon grease.
- Next, sauté your onions in the leftover bacon grease until translucent in color. While onions are sizzling, peel and cube potatoes. Be sure to stir onions often.
- Wash your potatoes and peel the skin off. Rinse potatoes again then cube into various sizes. I like to do some fairly small so they'll cook down faster and add a thickness to the soup.
- After you've cubed potatoes, add them to your onions. You can add them to the pot even if the onions are not ready yet. Stir the potatoes around and let them cook this way for a minute or two.
- Next up is adding your chicken broth to the pot. Turn up the heat to high and let the broth come to a boil for about 5 mins, making sure to stir often.
- Add in your dry ranch and then reduce heat to medium-high low.
- In a bowl, mix together sour cream, milk, and flour with a whisk. Then slowly pour mixture into soup pot while whisking it in. This allows the soup to thicken up without clumps of cream. Allow the soup to cook for 10 minutes before reducing heat to low, covering pot with a lid, and simmering for 15 additional minutes.
- Ranch potato soup is the best served with bacon crumbles and cheddar cheese on top. Get a little fancy with some chopped green onions on top too.
Notes
Go ahead and enjoy this soup with crackers of your choice but know there's a two-bowl minimum with this one. It's that yummy.
My husband likes this soup better the next day as it has thickened up to be more like a stew by then. I prefer it more brothy like it is the day you make it.
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