HEARTY RANCH and BACON POTATO SOUP

HEARTY RANCH and BACON POTATO SOUP

6 slices smoked bacon
1 onion, diced
1 stalk celery, diced
1 (32-oz,) carton low-sodium chicken broth
10 potatoes, peeled and cubed
4 tsp. all-purpose flour
1 (1-oz.) package ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
salt and pepper to taste
2 cups shredded cheddar
¼ cup chopped green onions

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 topping.

Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.

In a large bowl, combine flour and dry ranch mix. Whisk in half-and-half and sour cream, beating well to combine thoroughly. Slowly mix the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbs, Cheddar cheese and green onion.

Yield: 8 servings.