Crack Chicken Soup

Heat the olive oil in a heavy-bottomed pot and cook the bacon for 2-3 minutes over medium heat until crispy. Remove the bacon from the pan with a slotted spoon and set aside.
1 tablespoon olive oil
5 ounces bacon
Melt the butter in the same pot and add the onion, carrot and celery stalks. Cook for 6-8 minutes, stirring often, until the onion becomes translucent and the carrots and celery have softened.
2 tablespoons butter
1 medium onion
2 medium carrots
2-3 celery stalks
Stir in the garlic and continue to cook for another minute until fragrant.
2 large garlic cloves
Add the hot chicken stock, then stir in the Ranch dressing mix, cracked black pepper and cooked chicken.
6 cups chicken stock
1 ounce Ranch dressing mix
½ teaspoon cracked black pepper
4 cups cooked chicken
Bring to a boil, then lower the heat and simmer for 10-15 minutes.
Add in the cream cheese and cheddar cheese and stir continuously until melted.
6 ounces cream cheese
1 cup cheddar cheese
Next, add the spinach and continue to cook for 1-2 minutes until wilted.
2 cups baby spinach
Turn off the heat and take 1 cup of liquid out of the soup. Mix it in a bowl with the sour cream to temper it, then add the mixture to the pot and stir well to combine.
1 cup sour cream
Adjust the seasoning to taste and serve hot, topped with the reserved bacon bits and extra cheddar cheese if you like.
Salt and freshly ground black pepper to taste