Rich, cheesy soup featuring russet potatoes, sharp cheddar, and a crispy topping.
# What You 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 tablespoons unsalted butter
06 - 1 cup whole milk
07 - 1 cup heavy cream
08 - 1.5 cups shredded sharp cheddar cheese
09 - 1 cup sour cream
10 - 4 ounces cream cheese, softened
→ Pantry
11 - 4 cups low-sodium vegetable or chicken broth
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper
14 - 0.25 teaspoon smoked paprika
→ Toppings
15 - 1.5 cups kettle-cooked potato chips, crushed
16 - 6 slices cooked bacon, crumbled (optional)
17 - 0.25 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, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for approximately 20 minutes until potatoes are tender and easily pierced with a fork.
03 - Using a potato masher or immersion blender, partially mash potatoes in the pot to achieve desired consistency, leaving some chunks intact for textural contrast and hearty character.
04 - Stir in milk, heavy cream, softened cream cheese, sour cream, and shredded cheddar. Continue cooking over low heat, stirring consistently until all cheeses are fully melted and soup achieves creamy consistency, approximately 5-7 minutes. Adjust seasoning to taste.
05 - Ladle soup into individual bowls. Top each serving with additional shredded cheddar cheese, crushed potato chips, crumbled bacon if using, fresh chives, and a dollop of sour cream.
