Loaded Baked Potato Soup with Ranch

Name: Loaded Baked Potato Soup with Ranch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 people
Cuisine: American
Ingredients: 4 slices bacon, diced; 3 tablespoons unsalted butter; 3 tablespoons flour; 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker; 6 cups chicken broth; 3 pounds Russet potatoes, baked and cooled; 3 ⁄ 4 cup sour cream; Shredded cheddar cheese and chopped chives, for garnish

Prep Time 10 min
Cook Time 30 min
Servings 6

Print Print

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
Hidden Valley® Original Ranch® Seasoning, Dressing & Dip Mix Shaker

Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker 1 tablespoon

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