Cheesy Bacon Ranch Potato Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix
3 lbs Russet potatoes
1 Tbsp extra virgin olive oil
3/4 cup diced yellow onion
2 cloves garlic
2 cans chicken broth*
2 cups whole milk
1/4 cup all-purpose flour
6 oz . sharp cheddar cheese
1 oz . finely grated Parmesan cheese
freshly ground black pepper to taste
10 slices bacon
3 green onions
Directions
In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate. Heat olive oil a large cast iron dutch oven over medium high heat. Add onion and saute about 4 minutes until golden, add garlic and saute 1 more minute. Add chicken broth and diced potatoes and bring mixture just to a boil, then reduce heat to medium, cover pot and cook 15 - 20 minutes until potatoes are very tender. In a mixing bowl, whisk together 2 cups milk with 1/4 cup flour and pour mixture into soup. Increase temperature to medium high heat, and bring mixture just to a boil, stirring constantly . Once mixture reaches a boil, reduce heat to low, add ranch dressing mixture from refrigerator, 1 cup grated Cheddar cheese, grated Parmesan cheese and season with black pepper to taste. Cook about 5 minutes, stirring frequently . Serve warm, sprinkle each serving with remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions. *you can use low sodium chicken broth if you prefer, for this recipe I just used regular and didn't add any salt to the soup. If you use low sodium you may want to add additional salt to the soup.