In a soup pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon, set aside.

Add the butter to the pot and let it melt. Stir in the onion and celery, allow to cook for 3-4 minutes, or until they begin to soften.

Add the garlic and chicken, cook until chicken is cooked through (roughly 7-8 minutes).

Add the chicken broth and dry Ranch seasoning mix. Stir well.

Allow soup to come to a boil. Once boiling, cover pot, lower temperature, and allow soup to simmer for 7-8 minutes.

Add the cream cheese to the pot, stirring frequently to fully incorporate it into the soup. Stir in the Cheddar cheese until melted. Stir in the heavy cream until well combined. Return the cooked bacon back to the pot and stir to combine. Remove from heat.

Serve individual bowls with crumbled bacon, additional cheese, green onions, ect.

Enjoy!