1 cup bacon, diced

2 tablespoons unsalted butter

1 yellow onion, diced

2 ribs celery, diced

2 large carrots, diced

2 cloves garlic, minced

6 cups chicken broth

1 pkg dry ranch dressing

1 teaspoon black pepper

2 teaspoons parsley

4 cups cooked shredded chicken

1 cup sour cream

8 ounces cream cheese, cubed

2 cups shredded cheddar cheese, plus more for garnish

2 cups baby spinach

green onion, chopped for garnish

Instructions 

Heat a large pot over medium high heat and cook the diced bacon. Remove the cooked bacon from the pot and set aside.

Add the butter, onion, celery, and carrots. Saute the vegetables until they are softened, about 5 minutes. Add the garlic to the pot and saute for just a minute.

Add the chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly.

Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.

Serve soup with additional cheddar cheese and chopped green onions. Salt and pepper to taste.

To cook in the slow cooker, Follow the instructions up to sauteing the vegetables. Once the vegetables have cooked add them along with all the cooked bacon, chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese into a large crockpot. Set the heat to low and cook for 3 hours, check the soup and stir it after about 2 hours. Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.