No, the PBR does NOT stand for Pabst Blue Ribbon! Instead, try potato, bacon, and ranch (dressing)! I found this recipe, began salivating, and changed my dinner plans immediately! After a quick stop at the grocery store on my way home from work, I was enjoying this delicious, hearty soup an hour later! Yum!
Potato, Bacon, and Ranch Soup
Ingredients
6 slices of bacon (I doubled this)
1 onion, diced
1 stalk of celery, diced
1 carton (32-ounce) chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 package (1-ounce) ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
Salt and Pepper to taste
2 cups shredded Cheddar cheese
1/4 cup chopped green onion
Directions
1. Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and reserve for the topping.
2. Cook and stir the onions and celery in the bacon drippings until tender, about 5 to 10 minutes. Add the chicken broth and potatoes and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender. Remove from the heat and mash about 1/3 of the potatoes.
3. In a large bowl, combine the flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat the soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve top each bowl with a sprinkle of bacon crumbles (only a sprinkle? Be generous.), Cheddar cheese, and green onion.
Dee-licious!
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Tags: Bacon, Cooking/Baking, Food, Potato, Ranch Dressing, Recipe, Soup
