1. Preheat oven to 450
   
   
2. Scrub red potatoes, and cut into 2 inch chunks - placing into a bowl of cold water as cut
   
   
3. Peel russte potatoes, and cut into 2 inch chunks - placing into bowl of cold water as cut
   
   
4. In large mesuring cup, or small mixing bowl, stir together: Ovlie Oil, Worcestershire, about 1/3 of the chopped onion, chives, garlic, seasoned salt and garlic pepper
   
   
5. Drain potatoes and pour into large mixing bowl
   
   
6. Toss with olive oil mixture
   
   
7. Spray large roasting or baking pan with nonstic spray
   
   
8. Spread potatoes in pan
   
   
9. Cook for 45 minutes, or until just fork tender
   
   
10. Turn potatoes halfway through cooking time
    
    
11. When potatoes have been roasting about 35 minutes, melt butter in large stove top pot
    
    
12. Add remaining onion, celery and mushrooms
    
    
13. Cook until onion and celery are translucent
    
    
14. Add potatoes when they come out of oven
    
    
15. Pour in beef stock, to about halfway up where the potatoes are
    
    
16. Pour in milk
    
    
17. Simmer about 15-20 minutes, stirring often
    
    
18. Stir in ranch dip (or dry ranch and sour cream), and cheeses
    
    
19. Serve with garnishes

My Comments:

I was in \"Mad Scientist\" mode in the kitchen over the weekend, and just before I started the potatoe soup, I thought about how much better mashed potatoes are when they are roasted first, so, I decided to try it with soup. I was out of chicken stock, and used beef instead. The soup turned out to be really rich and good. So rich that you really don\'t need the additional garnishes of cheese and sourcream! I had a vast amount of potatoes to be used, so, I made a huge pot full. Could be cut in half easily. Play with it, and use what you have. The key is roasting the potatoes. Which to me was not really any additional trouble...potatoes have to be prepared and cooked anyway...I just put them in the oven and watched football instead of cooking them on the stove.