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Ingredients

• 2 lbs med size red skinned potatoes
• 2 - 3 lbs large russet potatoes
• ** I usually mix a red and a yellow or white potato, this was what I had on hand, any will work **
• 1 med lrg white onion, chopped, separated into 1/3 and 2/3
• 1/4 c extra virgin olive oil
• 5 T worcestershire sauce
• 2 T chives
• 3 T chopped garlic
• seasoned Salt (I used Emerils Original Essence)
• garlic pepper
• 1/2 stick margarine
• 3-4 T celery flakes (I was out of celery, could use one rib of celery, chopped small - I will do that next time)
• *1 handful fresh mushrooms, chopped* (I was out of mushrooms, but, want to add them next time)
• beef broth (was out of chicken stock, will use the beef next time too, really good!)
• 1 1/2 - 2 cups 2 % milk
• 3 T ranch dip (I happened to have dip to be used up...could use dry ranch and sour cream)
• 3 slices swiss cheese
• 1-2 palmful parmesan
• palmful shredded moterrey jack
• **This was the cheese I had on hand...could use whatever you have**
• Garnishes: bacon bits or bacon fried and crumbled, sour cream, chives, shredded cheese of your choice

Description

I Was In "Mad Scientist" Mode In The Kitchen Yesterday, And Was Thinking About How Much Better The Mashed Potatoes Are When They Are Roasted First, And Decided To Try That For Potato Soup! OH Man...it Was Soo Rich And Creamy! And Since

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