chicken bacon ranch potato soup
This soup is loaded with veggies and flavor! It is not your traditional soup, but I guarantee that if you try it you will love it!
Servings 8
Ingredients
- 2.5 lbs Potatoes, chopped into bite-sized pieces I use yukon gold, but any variety will work
- 2 Carrots, sliced
- 3 Celery Stalks, sliced
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves. minced
- 2 lbs Boneless, Skinless Chicken Breasts or Thighs
- 16 oz Bacon, cooked and crumbled divided
- 1-2 tbsp Cooking Oil
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Celery Soup
- 1 packet or 1 oz Dry Ranch Seasoning Mix
- 4 Cups Chicken Broth
- 1 Cup Heavy Cream
- 8 oz Grated Cheddar Cheese
Seasonings
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Black pepper
- 1-2 tbsp Kinders The Blend or any salt, pepper and garlic blend
- 1-2 tsps Smoked Paprika
- 2 tbsp Dried Parsley
- Salt and Pepper to Taste
Instructions
- In the crockpot, add the carrots, onions, celery, potatoes and minced garlic. Season with the garlic powder, onion powder and black pepper and mix well.
- Season the chicken with the Kinders and smoked paprika.
- Heat the oil in a skillet over medium heat and brown the chicken for about 4 minutes per side.
- In a large bowl, mix together the cream soups, the ranch seasoning and the chicken broth. Pour into the crockpot and stir well.
- Add the chicken to the top of the crockpot, and be sure that everything is covered under the liquid. Cook on high for 4-6 hours or low for 6-8.
- When it is finished, carefully remove the chicken and chop it or shred it.
- Stir the heavy cream, grated cheese and 12 oz of the bacon into the crockpot and stir until the cheese is completely melted.
- Stir in the chicken and the parsley. Salt and pepper to taste if needed.
- To serve, top with the remaining bacon and enjoy!