First, grab a big pot and heat it up over medium-high. Let it get nice and hot before you get started! Toss in the diced bacon and cook it until it’s nice and crispy. Once it’s done, scoop the bacon out and set it aside for later—but keep all that bacon grease in the pot!

Now, add the butter to the pot, along with the diced onion, celery, and carrots. Sauté everything for about 5 minutes, just until the veggies soften up a bit. Then, throw in the minced garlic and cook for another minute until it smells amazing.

Next, pour in the chicken broth and stir in the ranch seasoning, black pepper, parsley, shredded chicken, sour cream, and cream cheese. Don’t forget to add the cooked bacon back in too! Stir constantly to make sure the cream cheese melts smoothly into the soup.

After that, mix in the shredded cheddar cheese and spinach. Let the soup cook for a few more minutes until the spinach wilts and the cheese is fully melted.

Ladle the soup into bowls and top it off with some extra cheddar and a sprinkle of chopped green onions. Taste and adjust with salt and pepper if needed. Enjoy!