Best 6 Hearty Ranch And Bacon Potato Soup Recipes

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When the weather is harsh and cold, nothing comforts the soul more than a warm, hearty bowl of soup. "Hearty Ranch and Bacon Potato Soup" is an irresistible dish that offers a perfect balance of flavors and textures. This creamy soup is loaded with tender potatoes, crispy bacon, and a blend of savory herbs and spices. The addition of ranch seasoning adds a tangy, buttermilk flavor that perfectly complements the richness of the bacon and potatoes. Served with a crusty bread or a fresh salad, this comforting soup is sure to satisfy even the pickiest eaters and warm you up from the inside out.

Let's cook with our recipes!

SLOW-COOKER CHEESY BACON-RANCH POTATO SOUP



Slow-Cooker Cheesy Bacon-Ranch Potato Soup image

Is it possible to fit all your favorite things into one slow cooker? We think we've come pretty close with this creamy, rich, slow-cooker potato soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h45m

Yield 6

Number Of Ingredients 10

6 slices bacon
1 medium onion, chopped (1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
3 medium Yukon Gold potatoes, diced
1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
1 cup heavy whipping cream
2 tablespoons cornstarch
2 tablespoons water
8 oz Kraft™ Velveeta™ original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

  • Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
  • Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
  • Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
  • Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
  • Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Nutrition Facts : Calories 570, Carbohydrate 32 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 23 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 9 g, TransFat 1 1/2 g

HEARTY BACON POTATO CHOWDER



Hearty Bacon Potato Chowder image

Make and share this Hearty Bacon Potato Chowder recipe from Food.com.

Provided by daisygrl64

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

8 slices bacon, cut into 1-inch pieces
2 cups red potatoes, cubed
1 cup onion, chopped
1 cup sour cream
1 1/4 cups milk
1 (10 3/4 ounce) can condensed cream of chicken soup
8 ounces whole kernel corn, drained
1/4 teaspoon black pepper
1/4 teaspoon thyme leaves

Steps:

  • in 3 quart saucepan cook bacon over medium heat for 5 minutes, add potatoes and onions, continue cooking stirring often until potatoes are tender about 15 to 20 minutes.
  • add remaining ingredients and continue cooking until heated through about 10 to 12 minutes.

HEARTY RANCH AND BACON POTATO SOUP



Hearty Ranch and Bacon Potato Soup image

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.

Provided by julie c

Categories     Vegetable Soup

Time 1h10m

Yield 8

Number Of Ingredients 12

6 slices smoked bacon
1 onion, diced
1 stalk celery, diced
1 (32 ounce) carton low-sodium chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 (1 ounce) package ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
salt and pepper to taste
2 cups shredded Cheddar cheese
¼ cup chopped green onion

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 551.7 calories, Carbohydrate 55.7 g, Cholesterol 80.7 mg, Fat 27.8 g, Fiber 6.3 g, Protein 21.1 g, SaturatedFat 16.6 g, Sodium 732.3 mg, Sugar 3.5 g

HEARTY RANCH AND BACON POTATO SOUP



Hearty Ranch and Bacon Potato Soup image

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.

Provided by julie c

Categories     Vegetable Soup

Time 1h10m

Yield 8

Number Of Ingredients 12

6 slices smoked bacon
1 onion, diced
1 stalk celery, diced
1 (32 ounce) carton low-sodium chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 (1 ounce) package ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
salt and pepper to taste
2 cups shredded Cheddar cheese
¼ cup chopped green onion

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 551.7 calories, Carbohydrate 55.7 g, Cholesterol 80.7 mg, Fat 27.8 g, Fiber 6.3 g, Protein 21.1 g, SaturatedFat 16.6 g, Sodium 732.3 mg, Sugar 3.5 g

HEARTY RANCH AND BACON POTATO SOUP



Hearty Ranch and Bacon Potato Soup image

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.

Provided by julie c

Categories     Vegetable Soup

Time 1h10m

Yield 8

Number Of Ingredients 12

6 slices smoked bacon
1 onion, diced
1 stalk celery, diced
1 (32 ounce) carton low-sodium chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 (1 ounce) package ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
salt and pepper to taste
2 cups shredded Cheddar cheese
¼ cup chopped green onion

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 551.7 calories, Carbohydrate 55.7 g, Cholesterol 80.7 mg, Fat 27.8 g, Fiber 6.3 g, Protein 21.1 g, SaturatedFat 16.6 g, Sodium 732.3 mg, Sugar 3.5 g

HEARTY RANCH AND BACON POTATO SOUP



Hearty Ranch and Bacon Potato Soup image

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.

Provided by julie c

Categories     Vegetable Soup

Time 1h10m

Yield 8

Number Of Ingredients 12

6 slices smoked bacon
1 onion, diced
1 stalk celery, diced
1 (32 ounce) carton low-sodium chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 (1 ounce) package ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
salt and pepper to taste
2 cups shredded Cheddar cheese
¼ cup chopped green onion

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 551.7 calories, Carbohydrate 55.7 g, Cholesterol 80.7 mg, Fat 27.8 g, Fiber 6.3 g, Protein 21.1 g, SaturatedFat 16.6 g, Sodium 732.3 mg, Sugar 3.5 g

Tips:

  • For a richer flavor, use a combination of chicken and vegetable broth. You can also use water, but the soup will be less flavorful.
  • To make the soup creamier, add a cup of milk or cream. You can also use sour cream.
  • If you like your soup with a little kick, add a teaspoon or two of cayenne pepper. You can also add a pinch of red pepper flakes.
  • For a heartier soup, add a cup of cooked rice or barley. You can also add a cup of cooked vegetables, such as carrots, celery, or peas.
  • If you have any leftover ranch dressing, you can add it to the soup for extra flavor.

Conclusion:

This hearty ranch and bacon potato soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover ranch dressing. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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