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Chicken Bacon Ranch Soup

Chicken bacon ranch soup with tender chicken, smoky bacon, and Yukon Gold potatoes simmered until fork-tender, then finished with heavy cream and melted sharp cheddar for a creamy texture. Ranch seasoning and crispy bacon add savory, comforting flavor in every spoonful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 slices bacon chopped
Chicken breasts
  • 1.5 lb boneless, skinless chicken breasts cut into bite-size pieces
Yellow onion
  • 1 yellow onion medium, diced
Garlic
  • 3 cloves garlic minced
All-purpose flour
  • 0.25 cup all-purpose flour
Chicken broth
  • 4 cup chicken broth
Yukon Gold potatoes
  • 1.5 lb Yukon Gold potatoes cut into ½-inch cubes
Ranch seasoning
  • 2 tbsp ranch seasoning
Black pepper
  • 0.5 tsp black pepper
Heavy cream
  • 1 cup heavy cream
Sharp cheddar cheese
  • 1.5 cup shredded sharp cheddar cheese
Green onions
  • 2 green onions thinly sliced

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and chicken
  1. Cook the bacon in a large Dutch oven over medium heat for 7–9 minutes until browned and crisp. Transfer the bacon to a plate, leaving about 2 tbsp bacon drippings in the pot.
  2. Add the chicken breasts to the pot and cook over medium-high heat for 5–7 minutes, stirring occasionally, until lightly browned.
Build the base
  1. Stir in the yellow onion and cook for 4 minutes until softened.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the all-purpose flour over the chicken mixture and stir continuously for 1 minute until no dry flour remains.
  4. Pour in the chicken broth gradually while stirring to keep the mixture smooth.
Simmer and finish
  1. Add the Yukon Gold potatoes, ranch seasoning, and black pepper, then bring the soup to a gentle boil.
  2. Reduce the heat to medium-low and simmer for 15–20 minutes until the potatoes are fork-tender and the chicken reaches 165°F.
  3. Stir in the heavy cream and simmer gently for 2–3 minutes until the broth becomes rich and creamy.
  4. Add the shredded sharp cheddar cheese and stir over low heat until completely melted and smooth.
  5. Fold half of the cooked bacon into the soup, then remove the pot from the heat.
Serve
  1. Serve the soup in generous bowls and top with the remaining cheddar cheese, crispy bacon, and sliced green onions.

Notes

Pro tip: keep the soup at a gentle simmer after adding cream and cheese so it stays smooth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove over low heat. Freezing is not recommended because cream-based soups can change texture when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce the cheddar slightly.