Creamy potato soup with chicken, crispy bacon, cheddar, and ranch in every bite.
Preparation Time
15 min
Cooking Time
25 min
Overall Time
40 min
Category: Dinner
Skill Level: Moderate
Cuisine Type: American
Output: 6 Serves
Dietary Options: ~
Ingredients
→ Soup Base
3 large russet potatoes, peeled and diced
1 10-ounce can cream of chicken soup
¼ cup flour
3 tablespoons butter
1 tablespoon olive oil
6 cups chicken broth
3 tablespoons ranch seasoning
→ Main Ingredients
2 cups rotisserie chicken, diced
1 cup crumbled bacon
2 cups cheddar cheese, shredded
½ cup sour cream
1 cup heavy cream
Steps
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.
Slowly pour in chicken broth and cream of chicken soup, stirring until smooth. Bring the mixture to a simmer.
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.
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.
Stir in shredded cheese until melted, then add cooked chicken, sour cream, crumbled bacon, and heavy whipping cream. Mix until well combined.
Dish into bowls and enjoy while hot.
Tips
- Remove the pot from the heat before stirring in cheese to avoid clumping or a grainy texture.
- Do not over mash the potatoes; leave chunks for a hearty texture.
- Dice potatoes evenly for uniform cooking.
Required Tools
- Large pot
- Whisk
- Potato masher