Ingredients (8)
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bacon, diced 4 slices
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unsalted butter 3 tablespoons
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flour 3 tablespoons
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chicken broth 6 cups
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Leftover Russet Potatoes, Baked and Cooled 3 pounds
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sour cream 3⁄4 cup
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Shredded cheddar cheese and chopped chives, for garnish
Steps (5)
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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.
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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.
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3Stir in the chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until thickened.
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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.
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5Serve hot, topped with bacon, cheese and chives
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