Ingredients
- 3 Medium Russet Potatoes Cut in 3/4 inch pieces skin left on
- 1 Tablespoon Olive Oil
- 4 Strips Thick Cut Bacon Chopped in 1/2 inch pieces
- 1 Package Buffalo Chicken Sausage Sliced into 1/2 inch pieces
- 1 Cup Onion Chopped
- 1/2 Cup Colored Bell Peppers Chopped
- 4 Cloves Garlic Finely Chopped
- 1 Quart chicken stock
- 3/4 Cup heavy cream
- 1/4 Cup Ranch Dressing
- 1/3 Cup Blue cheese Crumbled
- 1 Cup Sharp Cheddar Cheese Shredded
- Smoked Paprika To garnish
Servings:
Instructions
- Preheat oven to 375 degrees. Spray a 13 X 9 baking pan with cooking spray. .Place potato pieces in pan. Drizzle wit olive oil and toss to evenly coat the potatoes. bake in oven until browned and cooked through, about 30 minutes.Set aside.
- While potatoes are cooking, heat a soup pot over medium heat . Add the chopped bacon and cook until browned. remove with slotted spoon and drain on paper towels. Leave about 2 tablespoons of the drippings in the pan and add the sausage. Cook 3 – 4 minutes until just beginning to brown.
- Add the onions to the pan and cook and stir until they become translucent. Add the peppers and garlic and continue to cook another 3 or 4 minutes. Add 1/4 cup chicken stock to pan. Scrape up any browned bits.
- Add the rest of the stock and bring the mixture to a simmer. Simmer uncovered 10 minutes. Add the potatoes and reserved bacon to the pot and simmer for 5 minutes or so. Add the cream, ranch dressing, and blue cheese to the pan and heat gently. Add the shredded cheese and stir until melted. Ladle into bowls and serve.
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