Easy Creamy Ranch Chicken Potato Soup #RSC |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I thought about the list of ingredients and this soup just seemed a natural fit. This soup brings an old favorite up to date. And, did I mention how easy it is to make? All in one pot or crock pot. This soup can be made rich & creamy or, by changing the milk to fat-free Half & Half, made into a skinny soup without losing any of the flavor. You may also omit the chicken to made a vegetarian Creamy Ranch Potato Soup. Ingredients:
1/2 cup water |
2 (3 ounce) packages hidden valley original ranch dips mix |
6 1/2 cups water |
3 medium chicken breasts, cut into bite size pieces |
1 (12 ounce) can evaporated milk or 1 1/2 cups fat-free half-and-half |
1 tablespoon butter |
1 shallot, peeled and chopped |
6 medium red potatoes, washed and cut into pieces to easily fit a spoon |
1 lb baby carrots, washed |
salt and pepper |
2 cups fresh spinach, chopped for garnish |
Directions:
1. Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
2. Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
3. Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
4. Garnish with fresh chopped spinach. Serve hot.
5. May be made in crock pot.
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