Hearty Ranch And Bacon Potato Soup Recipes

SLOW-COOKER CHEESY BACON-RANCH POTATO SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
• Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
• Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
• Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
• Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

HEARTY BACON POTATO CHOWDER

Steps:

• in 3 quart saucepan cook bacon over medium heat for 5 minutes, add potatoes and onions, continue cooking stirring often until potatoes are tender about 15 to 20 minutes.
• add remaining ingredients and continue cooking until heated through about 10 to 12 minutes.

HEARTY RANCH AND BACON POTATO SOUP

Steps:

• Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
• Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
• In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.

HEARTY RANCH AND BACON POTATO SOUP

Steps:

• Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
• Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
• In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.

HEARTY RANCH AND BACON POTATO SOUP

Steps:

• Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
• Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
• In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.

HEARTY RANCH AND BACON POTATO SOUP

Steps:

• Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
• Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
• In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.