A creamy, cheesy soup with potatoes, bacon, and crispy chip toppings, perfect for a cozy dinner.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
→ Dairy
05 - 4 tbsp unsalted butter
06 - 1 cup whole milk
07 - 1 cup heavy cream
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1 cup sour cream
10 - 4 oz cream cheese, softened
→ Pantry
11 - 4 cups low-sodium vegetable or chicken broth
12 - 1 tsp salt
13 - 1/2 tsp ground black pepper
14 - 1/4 tsp smoked paprika
→ Toppings
15 - 1 1/2 cups kettle-cooked potato chips, crushed
16 - 6 slices cooked bacon, crumbled (optional)
17 - 1/4 cup chopped fresh chives or green onions
18 - 1 cup shredded cheddar cheese
19 - Additional sour cream for garnish
# Directions:
01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; sauté until softened, about 5 minutes. Stir in garlic and cook 1 more minute.
02 - Add diced potatoes, broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered about 20 minutes, or until potatoes are tender.
03 - Using a potato masher or immersion blender, mash some potatoes in the pot for a thicker texture, leaving some chunks for a hearty soup.
04 - Stir in milk, heavy cream, cream cheese, sour cream, and shredded cheddar. Continue cooking over low heat, stirring until cheeses are fully melted and soup is creamy, about 5-7 minutes. Adjust seasoning to taste.
05 - Ladle soup into bowls. Top each serving with extra cheddar cheese, crushed potato chips, bacon if using, chives, and a dollop of sour cream.
