Go Back

Creamy Chicken Bacon Ranch Soup with Potatoes

Creamy chicken bacon ranch soup combines tender potatoes and shredded chicken in a rich, ranch-seasoned broth. It simmers in a Dutch oven and finishes with cream cheese, heavy cream, and crisp bacon on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1.5 lb chicken breasts boneless, skinless
  • 1 packet (1 oz) ranch seasoning mix
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Cook the bacon in a 6-quart Dutch oven over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
  3. Add the onion to the pot and cook over medium heat for 4–5 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the broth, potatoes, chicken, ranch seasoning, and black pepper, then bring to a boil.
  6. Cover and simmer over low heat for 18–22 minutes, until the potatoes are tender and the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a cutting board and shred it with two forks.
  8. Stir the cream cheese into the soup over low heat until melted.
  9. Stir in the heavy cream and shredded chicken, then cook gently for 2–3 minutes, without boiling, until warmed through.
  10. Ladle the soup into bowls and top with the reserved bacon.

Notes

For the smoothest soup, keep the heat low after adding the cream cheese and do not let it boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the creamy broth may separate. Half-and-half can replace the heavy cream for a lighter soup.