A comforting, creamy soup with sharp cheddar, crispy chips, and rich dairy for a hearty meal.
# Ingredient List:
→ 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 tablespoons 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 teaspoon salt
13 - 1/2 teaspoon ground black pepper
14 - 1/4 teaspoon 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 diced onion and celery; sauté until softened, approximately 5 minutes. Stir in minced garlic and cook 1 additional minute until fragrant.
02 - Add diced potatoes, broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for approximately 20 minutes, or until potatoes are tender.
03 - Using a potato masher or immersion blender, partially mash potatoes in the pot to create a thicker texture while maintaining some chunks for a hearty soup consistency.
04 - Stir in milk, heavy cream, cream cheese, sour cream, and shredded cheddar cheese. Continue cooking over low heat, stirring frequently until all cheeses are fully melted and soup reaches a creamy consistency, approximately 5 to 7 minutes. Adjust seasoning to taste.
05 - Ladle soup into serving bowls. Top each portion with additional shredded cheddar cheese, crushed potato chips, crumbled bacon if using, fresh chives, and a dollop of sour cream.
