Loaded Baked Potato Soup with Ranch
Ingredients(8)
bacon, diced
4 slices
unsalted butter
3 tablespoons
flour
3 tablespoons
1 tablespoon
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
For safe meat preparation, reference the USDA website.
Steps(5)
- 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.
- 2
Add 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.
- 3
Stir in the chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until thickened.
- 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.
- 5
Serve hot, topped with bacon, cheese and chives
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