A warm and comforting soup combining the flavors of cheddar, ranch, and tender chicken.
Peel and dice the potatoes into small cubes and place them in a large stockpot.
Smaller cubes cook faster and blend more smoothly.
Add the shallot, garlic, and chicken broth to the pot with the potatoes. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender.
Simmering gently prevents the broth from reducing too much.
Remove half of the potato mixture from the pot and set aside. Blend the remaining contents in the pot until smooth using an immersion blender.
Blending only half retains some texture in the soup.
Stir in the ranch seasoning mix and cheddar cheese into the blended soup until the cheese is melted.
Adding the cheese gradually helps it melt evenly.
Add the reserved potato mixture, cooked chicken, lemon juice, salt, and pepper to the pot. Heat through for a few minutes.
Taste and adjust seasoning as needed before serving.
Ladle the soup into bowls and serve warm. Garnish with additional cheese or fresh herbs if desired.
Serving with crusty bread enhances the meal.
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