Ranch Potato Soup

• 1/4 cups Olive Oil
• 1/2 whole Onion, Chopped
• 3 cloves Garlic, Chopped
• 48 ounces, fluid Chicken Broth
• 1-1/2 pound Baby Yellow Potatoes, Quartered
• 2 dashes Salt And Pepper, to taste
• 3 Tablespoons Ranch Powder
• 1 cup Buttermilk
• 1 cup Sharp Cheddar Cheese

1. 1.tn a large pot add oil and onion. Cook until translucent.
2. 2.tdd garlic and cook about 2 more minutes. Be careful not to burn the garlic or onion.
3. 3.tour in the chicken broth and potatoes. Add salt and pepper.
4. 4.turn heat to medium-low and partially cover.
5. 5.took about 45 minutes or until potatoes are tender.
6. 6.tdd ranch powder and cook about 5 more minutes.
7. 7.tn a blender, ladle in potato and chicken broth; pour in buttermilk and add in the cheese.
8. 8.tlend until smooth and creamy.
9. 9.terve warm.

ubc, onion, garlic, chicken broth, yellow potatoes, salt, ranch powder, buttermilk, cheddar cheese

Taken from tastykitchen.com/recipes/soups/ranch-potato-soup/ (may not work)