Ranch Style Potato Soup

8:35 PM

Okay, I know this recipe sounds absolutely disgusting, but I assure you, it's not!!!
This time around, it was Josh's turn to take care of me. I had worked 20 hours in two days, and the cold that ailed all my co-workers finally caught up to me. My body ached. Josh wanted to make burrito's, but I had lost the will to cook, and the craving for something warm and comforting overwhelmed me... Soup!!! We didn't have too much by way of vegetables in our fridge, but we did have a huge bag of red potato's sitting on top; voila: inspiration!
So you're probably thinking, "ranch soup... naaaasty!" Try not to think of this as ranch soup, but as ranch style potatoes... in a soup!



There's this really tasty breakfast place here in Carbondale that Josh and I love going to, and they have these ranch potatoes that are served with basically every different dish that is on the menu. Obviously my taste buds fell in love; a soup you may think to be a little excessive, but seriously, I wouldn't post this if I hadn't found the soup highly satisfying.

We seasoned our potatoes before putting them into the stock pot for cooking, here are the measurements for the dried herbs that I use for our ranch style potatoes:



Ranch Seasoning Mix:

-2 Tbsp Dried Parsley
-1 Tbsp  Dried Chives
-1 tsp Dried Dill
-2 tsp Garlic Powder
-2 tsp Onion Powder
-1 tsp Salt
-1 tsp Black Pepper




What You Need:
-4 Large Red Potatoes with the skin on
-1 small Sweet Onion
-1 Cup sliced Portobello Mushrooms
-1 Clove of Minced Garlic
-1/2 tsp Fresh Rosemary
-1 tsp Fresh Thyme
-1 tsp Fresh Parsley
-3/4 Cup Milk (2% or Whole works best)
-2 Tbsp Unsalted Butter
-1/3 Cup of Flour
-4 strips of Bacon cut into bite sized pieces
-1/2 Cup Cheddar Cheese (grated or shredded)
-1 tsp Ranch Seasoning Mix
-1 tsp Olive Oil
-1 tsp Salt
-1/2 tsp Pepper
-Salt and Pepper to taste


1. Start with prep so that everything is ready and set aside, it'll be nice and easy to just dump everything into your stock pot later. Cut the potatoes into half inch cubes, slice the mushroom, and dice the onion. Mince the garlic and herbs (rosemary, parsley, and thyme.) Set everything aside.
2. Slice the bacon into bite sized pieces. I cooked the bacon on a frying pan over medium heat until the bits were crispy. Then set this aside, blot with a paper towel to relieve some of the grease. 
3. Season the potatoes with ranch seasonings and oil. Mix with your hands or a spoon until the potatoes are totally covered.
4. Melt 2 Tbsp of butter in a stock pot wait for the butter to melt, watch that you don't burn it. Once melted, add the minced garlic and stir constantly until fragrant. 
5. Add in the flour to the butter, whisking vigorously until the flour is combined with the butter. This is going to create a thickening agent for the soup. Once the flour is mixed into the butter, add in the milk and continue to whisk until blended.
6. Put in the diced potatoes, 1 tsp of salt, 1/2 tsp of pepper, and all of the herbs excluding the fresh parsley, and bring the mixture to a simmer. The milk should just barely cover the amount of potatoes in the pot, if it doesn't just add more milk. Cook and cover the potatoes on a medium heat for about 10/15 minutes. Stirring occasionally.
7. Once the potatoes are soft add in the mushrooms, and onions. Simmer covered for 5 more minutes or until the veggies reach texture that you enjoy. 
8. Pour the soup and garnish with cheddar cheese, bacon, and a pinch of parsley. Then add salt and pepper to taste. 



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