Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 stalks celery, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1/4 teaspoon paprika
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 8 slices bacon, cooked until crispy and crumbled
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (240ml) sour cream or Greek yogurt
  • 1/2 cup fresh chives, chopped

Instructions:

  1. Cook bacon until crispy. Remove, drain, and crumble. Reserve bacon grease.
  2. Melt butter in the Dutch oven or pot. Add onion and celery; sauté until softened. Add garlic; sauté until fragrant.
  3. Add potatoes, chicken broth, salt, pepper, and paprika to the pot.
  4. Bring to a boil, then reduce heat and simmer until potatoes are tender and easily pierced with a fork.
  5. Carefully blend the soup using a blender (in batches, if necessary) or an immersion blender until smooth.
  6. Stir in heavy cream and milk. Heat through; do not boil.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and top with crumbled bacon, shredded cheddar cheese, sour cream, and chopped chives. Serve hot this Loaded Potato Soup.