Loaded Baked Potato Soup with Ranch

Rated 4.6667/5 based on 3 customer reviews
  • Prep: 10 min
  • Cook: 30 min
  • Total: 40 min
  • Servings: 6-8

Ingredients (8)

Steps (5)

  • Step 1
    In a large pot set over medium heat, cook the bacon, stirring occasionally, until crisp, about 5-7 minutes. Leaving about 1 Tbs. of bacon fat in the pan, drain bacon on a paper towel.
  • Step 2
    Add butter to pan. When foaming, whisk in the flour and Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix until smooth. Cook for about 2-3 minutes, whisking constantly.
  • Step 3
    Stir in the chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until thickened.
  • Step 4
    Cut the potatoes in half and scoop the flesh into the pot, breaking up with a fork or a potato masher. The soup should be somewhat chunky. Stir in cream.
  • Step 5
    Serve hot, topped with bacon, cheese and chives
  • For safe meat preparation, reference the USDA website.

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Reviews
(3)

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Rated 4 out of 5 by from DELICIOUS So simple to make, I like to use Yukon gold potatoes they break down a bit and make the soup nice n creamy
Date published: 2018-09-20
Rated 5 out of 5 by from So good It is absolutely delicious and super easy! It is something that I can whip up any night and not have to worry about how much energy or time it will take. It can also be made in the crockpot.
Date published: 2018-08-02
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