- 4-6 slices bacon, diced
- 1 tbsp. butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 5 cups chicken stock
- 1 tbsp. Ranch salad and seasoning mix
- Salt and Pepper, to taste
- 1 bay leaf
- 4 cups cooked, shredded chicken
- 1 8 oz. pkg. cream cheese, softened
- 2 cups shredded cheddar cheese
- 5 oz. bag baby spinach (rinsed and drained)
- 1 cup heavy cream
Cook diced bacon till crisp in a large stock pot. Remove bacon using a slotted spoon to a paper towel covered plate to drain. Leave bacon grease in the pot.
Add butter and melt over medium-high heat. Stir in onions and cook 3 minutes. Stir in garlic and cook 30 seconds. Add chicken stock and scrape up the browned bits on the bottom of the pot. Season with 1 tablespoon Ranch seasoning mix and salt and pepper. Add bay leaf and bring to a boil; lower heat to medium-low and cook for 5 minutes. Stir in shredded chicken, cook 5 minutes. Add cream cheese and whisk in until completely melted and combined. Stir in cheddar cheese; whisk until melted and combined. Add baby spinach, cook 2 minutes. Stir in heavy cream and cook for 1 minutes. Check for seasoning (salt and pepper) and adjust to your taste. Remove bay leaf. Remove soup from the heat. Top with cooked bacon and serve.
