Buffalo Chicken Sausage and Loaded Potato Skin Soup

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“Can two favorite appetizers come together in a bowl of soup? They sure can.The flavors of Buffalo Chicken Wings and Loaded Potato Skins marry beautifully in this soup. Spicy, creamy and satisfying. I used Greenridge Buffalo Chicken Sausage, but any spicy cooked chicken sausage would work.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees. Coat a 13 X 9 pan with non-stick spray. Place the potato pieces in the pan. Drizzle with the olive oil and toss to coat.Bake 30 minutes or until the potatoes are browned and tender.
  2. While the potatoes are baking, heat a soup pot over medium heat and add the bacon and cook until browned. Remove the cooked bacon and set aside. Discard all but 1 tablespoon of the drippings.
  3. Add the sausage and cook 3-4 minutes until just stating to brown.
  4. Add the onions to the pot and cook, stirring occasionally until they are translucent.
  5. Add the peppers and garlic and continue to cook another 3 - 4 minutes.
  6. Add 1/4 cup of the chicken stock to the pan, stir to loosen any brown bits.
  7. Add the rest of the stock and bring the mixture just to a simmer. Continue to simmer uncovered for 10 minutes.
  8. Add the potatoes and bacon to the pot and simmer 5 more minutes.
  9. Add the cream and ranch dressing to the pot and heat gently.
  10. Add the Blue Cheese and Cheddar Cheese and stir until melted.
  11. Ladle into bowls and garnish with a sprinkling of smoked paprika, sliced green onions and a dollop of sour cream, if using.

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