Cheesy Bacon Ranch Potato Soup Recipe

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!