Cheesy Ranch Soup (Print Version)
# Ingredients:
01 -
4 slices bacon, diced.
02 -
1 tablespoon butter.
03 -
1 small yellow onion, diced.
04 -
3 cloves garlic, minced.
05 -
4 to 6 cups low sodium chicken broth.
06 -
½ teaspoon garlic powder.
07 -
½ teaspoon onion powder.
08 -
½ teaspoon dried dill weed.
09 -
½ teaspoon dried chives.
10 -
Salt and pepper to taste.
11 -
1 bay leaf.
12 -
4 cups cooked shredded chicken.
13 -
8 ounces cream cheese, softened.
14 -
1 cup shredded cheddar cheese.
15 -
3 to 4 cups baby spinach.
16 -
¼ cup heavy cream.
17 -
Sliced green scallions for garnish.
# Instructions:
01 -
Cook diced bacon until crisp in Dutch Oven. Remove bacon with slotted spoon, leaving grease in pot.
02 -
Add butter and melt over medium-high heat. Cook onions for 3 minutes, then add garlic for 20 seconds.
03 -
Pour in chicken broth, scraping bottom of pot. Add garlic powder, onion powder, dill weed, chives, salt, pepper, and bay leaf.
04 -
Bring to boil, reduce heat to medium-low and cook 5 minutes.
05 -
Stir in chicken and cook 5 minutes. Add cream cheese, whisk until melted. Add cheddar cheese and whisk until combined.
06 -
Add spinach, cook 2 minutes. Stir in heavy cream, cook 1 minute. Remove bay leaf and adjust seasonings.
07 -
Top with scallions and reserved bacon before serving.
# Notes:
01 -
Can substitute ranch seasoning mix for individual herbs.
02 -
Use 2 teaspoons ranch mix if substituting.