Ingredients:

  • 6 slices (60g) thick-cut bacon, diced
  • 1 tbsp (15g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 8 oz (225g) cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream
  • 1 cup (115g) shredded sharp cheddar cheese
  • 3 cups (450g) cooked chicken breast, shredded
  • 1 packet (28g) dry ranch seasoning mix
  • 2 cups (60g) fresh baby spinach
  • 1/2 tsp (3g) cracked black pepper
  • salt to taste

Instructions:

  1. Place diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Fry until crisp and mahogany-colored. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat. Toss in diced onions, carrots, and celery. Cook until the onions are translucent and the vegetables are softened (approx. 5–7 minutes).
  3. Stir in the minced garlic and ranch seasoning. Cook for 60 seconds until the fragrance is released.
  4. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits (fond).
  5. Bring the liquid to a gentle boil, then reduce heat to low. Let it simmer for 10 minutes to allow the vegetable flavors to meld.
  6. Lower the heat to the lowest setting. Whisk in the cubed cream cheese one piece at a time until completely melted and velvety.
  7. Stir in the shredded chicken and shredded cheddar cheese. Stir constantly until the cheddar is fully melted.
  8. Stir in the heavy cream and baby spinach. Remove from heat once the spinach has just wilted (about 2 minutes).
  9. Top each bowl with the reserved crispy bacon and extra black pepper.