Creamy soup with baked potato flavors, cheese, and crispy chip toppings providing warmth and comfort in every bite.
# 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 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 ounces 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
# How to Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery; sauté until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
02 - Add diced potatoes, broth, salt, pepper, and smoked paprika to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for approximately 20 minutes until potatoes are fork-tender.
03 - Using a potato masher or immersion blender, partially mash potatoes in the pot to achieve a thicker consistency while retaining some chunks for a hearty texture.
04 - Stir in whole milk, heavy cream, softened cream cheese, sour cream, and shredded cheddar cheese. Continue cooking over low heat, stirring constantly for 5 to 7 minutes until all cheeses are fully melted and soup reaches a creamy consistency. Adjust seasoning to taste.
05 - Ladle soup into individual bowls. Top each serving with additional shredded cheddar cheese, crushed kettle-cooked potato chips, crumbled bacon if using, fresh chopped chives, and a generous dollop of sour cream.
