Ingredients
¾cupsour cream
¼cupmayonnaise
¼cupwhole milk
1½tbspdry ranch dressing mix
3lbsrusset potatoes
1tbspextra virgin olive oil
¾cupyellow onion,diced
2garlic cloves,finely minced
14.5ozchicken broth
2cupswhole milk
¼cupall-purpose flour
6ozsharp cheddar cheese
1ozParmesan cheese,finely grated
freshly ground black pepper,to taste
10slicesbacon,cooked and chopped
3green onions,chopped
Preparation
In a mixing bowl, whisk together the sour cream, mayonnaise, ¼ cup of milk, and ranch seasoning mix.
Cover the bowl, then refrigerate.
Heat the olive oil a large cast iron Dutch oven over medium high heat.
Add the onion, then sauté for 4 minutes until golden.
Add the garlic, then sauté for 1 more minute.
Add the chicken broth and diced potatoes, then bring the mixture just to a boil.
Reduce the heat to medium, cover the pot and cook for 15 to 20 minutes until the potatoes are very tender.
In a mixing bowl, whisk together 2 cups of milk with ¼ cup of flour, then pour the mixture into the soup.
Increase the temperature to medium high heat, then bring the mixture just to a boil, stirring constantly.
Once mixture reaches a boil, reduce the heat to low, then add the ranch dressing mixture, 1 cup (4 ounces) of grated Cheddar cheese, grated Parmesan cheese, and season with black pepper to taste.
Cook for 5 minutes, stirring frequently.
Serve warm with a sprinkle of the remaining ½ cup cheddar cheese, chopped bacon, and chopped green onions, and enjoy!
