Easy Loaded Ranch Potato Soup Recipe: An easy recipe to make on a cozy Winter or Fall night, or a delicious soup to make for a crowd of family and friends.
Easy Loaded Ranch Potato Soup Recipe
So… the grocery store had a sale on russet potatoes. With my bargain shopping and money saving strategies I’ve been implementing lately, I totally took advantage of this deal. “Buy one 5 lb bag of potatoes for $2.99, get one free.” Say What!? Do you know how many meals/side dishes I can make with 2-5 lb bags of potatoes?
I got the potatoes home and thought, well now what?! I had never made potato soup, so I thought it was due time to give it a whirl, and to see what we had on hand to whip up a batch. (One of my favorite cooking techniques is using only what we have on hand. Usually, the result is surprisingly good.) But it turned out, that I had pretty typical potato soup ingredients on hand, but also a massive supply of one other ingredient that HAD to go in the soup.
Cube the Potatoes:
When you make potato soup, do you cut the potatoes up in to small chunks like this? Or do you leave them fairly large or mash them completely? I’ve had so many different versions of potato soup, and I can honestly say that I don’t really care how the texture of the soup is. But for this batch, I decided to cut them up in to about 1/2 in.-1 in. cubes.
I’m such a sucker for anything “ranch,” flavored, and adding it to this potato soup recipe is JUST what it needed.
This recipe here, makes a pretty large batch. I wanted to make enough to send home with my mother-in-law who wasn’t feeling too well at the time, and then we packed it up in to individual servings for quick meals the next couple of days.
So the next time you see a bag of russet potatoes on sale at the store, go ahead an pick ’em up and make this soup. If you’re a soup lover like I am, then you DEFINITELY don’t want to miss my all-time-favorite soup, Buffalo Chicken Soup…
Easy Loaded Potato Soup Recipe
- 6 pounds russet potatoes
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream
- 2 cups whole milk
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1/3 cup sour cream
- 1/4 cup parmesan cheese
- 1 cup real bacon bits
- 1 package ranch seasoning
- salt and pepper to taste
- Cut potatoes into small 1/2 inch cubes or so.
- Boil potatoes in water, in a large stock pot until tender.
- Drain potatoes and return to pot.
- Add in remaining ingredients, and let simmer for at least 10-15 minutes to let cook through.