Ingredients (8)
-
bacon, diced 4 slices
-
unsalted butter 3 tablespoons
-
flour 3 tablespoons
-
chicken broth 6 cups
-
Leftover Russet Potatoes, Baked and Cooled 3 pounds
-
sour cream 3⁄4 cup
-
Shredded cheddar cheese and chopped chives, for garnish
Steps (5)
-
1In 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.
-
2Add butter to pan. When foaming, whisk in the flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker until smooth. Cook for about 2-3 minutes, whisking constantly.
-
3Stir in the chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until thickened.
-
4Cut 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.
-
5Serve hot, topped with bacon, cheese and chives
Did you make this recipe?
I made it
(62 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!