I love potato soup, but this is not your average potato soup. It has something extra, so now we can extra love it.
It reminds me of something my grandpa used to make that we called “Sticky Potatoes.” Sticky Potatoes were SO good and SO unhealthy. There was almost more cream cheese, sour cream and heavy whipping cream than actual potato. They. Were. Amazing.
I seriously need to go to the gym after just reading that paragraph, though. Seriously.
This totally reminds me of that, except we also added bacon and ranch.
This soup is thick. This soup is creamy. This soup is SO flavorful. You’ll love it.
I like to load mine with a ton of cheese, because what would a loaded baked potato be without cheese? Not a loaded baked potato, that’s for dang sure.
Also, I love cheese. I love cheese more than almost every person I’ve ever met…
Except for my good friend, Amy.
Nobody loves cheese like Amy loves cheese.
She went to Tilamook, Oregon on her honeymoon.
I’m telling you, her love for cheese cannot be beat.
Well, Baby Girl might be a close second.
If she could eat cheese and only cheese every meal of every day. She would.
But luckily I’m a better mom than that and only let her eat cheese for every other meal of every day.
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 1/4 cup whole milk, divided
- 1 1/2 tablespoon dry ranch dressing mix
- 1 tablespoon olive oil
- 3/4 cup diced onion
- 2 cloves garlic, finely minced
- 4 cups chicken broth
- 3 lbs. Russet potatoes, peeled and diced (about 8 medium potatoes)
- 2 tablespoons flour
- 1 1/2 cups sharp cheddar cheese, divided
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper, to taste
- 1 lb. package bacon, cooked and chopped
- 3 green onions, chopped
- In a small mixing bowl combine sour cream, mayonnaise, 1/4 cup milk and ranch seasoning. Cover and refrigerate until ready to use.
- In a large dutch oven heat olive oil over medium high heat. Add onion and saute until soft and translucent, about 4 minutes. Add garlic and saute for 1 minute longer. Add chicken broth and diced potatoes and bring mixture to a boil. Reduce heat to medium and cover pot. Cook for 15-20 minutes or until potatoes are very tender.
- In another small mixing bowl, combine remaining 2 cups milk with 2 tablespoons flour whisking very well until there are no more chunks of flour remaining. Pour mixture into soup and increase the temperature to medium high heat. Bring mixture to a boil, stirring constantly.
- Once the soup reaches boiling point, reduce heat to low and add the ranch dressing mixture from the refrigerator, 1 cup grated cheddar cheese, grated Parmesan cheese and salt and pepper, to taste. Cook for 5 minutes longer mashing the potatoes with a potato masher to make it less chunky (a few chunks are good, though!)
- Serve immediately, sprinkled with remaining cheddar cheese, cooked bacon and green onions.
We’re working on it.