Cheesy Bacon Ranch Potato Soup

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

1. Whisk the sour cream, mayonnaise, 1/4 cup milk, and ranch seasoning mix in a mixing bowl until smooth. Cover the bowl and tuck it into the refrigerator.
2. Warm the olive oil in a large cast iron Dutch oven over medium high heat. Stir in the onion and cook for about 4 minutes, until it turns golden, then add the garlic and cook for 1 more minute. Pour in the chicken broth, add the diced potatoes, and bring the pot just to a boil. Lower the heat to medium, cover, and cook for 15 – 20 minutes, until the potatoes are very tender.
3. In a mixing bowl, combine 2 cups milk and 1/4 cup flour, whisking really well so the flour smooths out. Pour that mixture into the soup. Turn the heat up to medium high and bring the soup just to a boil, stirring the whole time; that steady stirring will help the potatoes soften into the soup a bit.
4. When the soup comes to a boil, turn the heat down to low. Stir in the chilled ranch mixture, 1 cup (4 oz) grated Cheddar cheese, the grated Parmesan cheese, and black pepper to taste.
5. Cook for about 5 minutes, stirring often. If you’d like the potato pieces broken down more, use a potato masher right in the pot to make them smaller. Serve warm, with each bowl finished with the remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions.
6. Low sodium chicken broth is fine if you prefer it; regular broth works without adding salt to the soup. If using low sodium, add extra salt if needed.