Cook the diced bacon over medium-low heat in a large Dutch oven until brown and crispy. Remove the bacon and place it on paper towels. Remove all but 1-1? tablespoons of bacon fat from the pot.

Add the onions, celery, and carrots to the remaining bacon fat over medium heat and cook until the onions and celery are soft. Remove any excess grease. Reduce the heat to low and add the garlic. Cook for a minute while stirring.

Stir in the chicken broth and ranch seasoning. Bring the mixture to a boil and then reduce to a simmer. Cook until the carrots are tender. Then, stir in the cooked chicken.

Reduce the heat as low as possible. Stir several ladles full of the hot broth into the cream cheese until smooth. Stir the cream cheese mixture into the soup. Add the shredded cheese in increments, stirring to combine.

Add several tablespoons of the hot soup mixture to the sour cream and stir to combine and warm. Stir the warmed sour cream into the soup and stir to combine.

Stir in the baby spinach and cooked bacon. Cook over low heat until the spinach is wilted. Season with salt and pepper to taste.