Ultimate Crack Potato Soup

Course: Main Course, Soup

Keyword: main dish, Soup

Prep Time20

Cook Time40

Total Time1

This soup takes a while to put together, but I hope it will become one of your favorites, as it is ours!

1/2 pound Uncooked bacon cut into small bite-size pieces
3 Tablespoons Kerrygold garlic and herb butter salted
1 Medium yellow onion chopped
3 Garlic cloves minced
⅓ cup All-purpose flour
2 ½ lbs gold potatoes peeled (about 6 Large potatoes) diced into pieces no larger than 1”
6 cups Chicken stock using 2.5 tablespoons of Better Than Bouillon® Organic Roasted Chicken Base
2 cups Milk
⅔ cup Half and half
Salt to taste
Ground pepper to taste
1 packet Butter ranch or to taste 2 tablespoons
⅔ cup Sour cream
1 cup Mexican cheese to taste
1 cup Kerrygold Irish cheddar to taste

Place bacon pieces in a large Dutch Oven or pot over medium heat and cook until bacon is cooked.
Remove bacon to paper towel and set aside; leave bacon grease in the pot.
Add butter and finely chopped onion and cook over medium heat until onions are tender (3-5 minutes).
Then add garlic and cook until fragrant (this is quick about 30 seconds).
Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
Add diced potatoes to the pot along with chicken bouillon, milk, heavy cream, salt, pepper, and dry ranch seasoning. Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat and simmer for 15 minutes.
Remove approximately half of the soup at a time to a blender (this will be hot!) and blend till smooth. Or use an immersion blender to puree in small pulses until desired smoothness.
Return the soup to the pot and add sour cream and reserved bacon pieces, stir well.
Top with additional sour cream, bacon, Mexican cheese, Kerrygold cheddar, or green onion. Eat and enjoy with friends!

Wow just wow!! New favorite soup!
This recipe was adapted from Sugar Spun Run website for creamy-potato-soup-recipe.