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Easy Creamy Ranch Chicken Potato Soup #RSC

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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.”
READY IN:
40mins
SERVES:
8-10
YIELD:
8-10 soup bowls
UNITS:
US

Ingredients Nutrition

  • 12 cup water
  • 2 (3 ounce) packages Hidden Valley Original Ranch Dips Mix
  • 6 12 cups water
  • 3 medium chicken breasts, cut into bite size pieces
  • 1 (12 ounce) can evaporated milk or 1 12 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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