Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 2 slices center-cut bacon, crisped and crumbled
  • 1 stalk green onion, sliced
  • Fresh cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the diced onion and celery, stirring frequently for 5 minutes until they become translucent and fragrant.
  3. Stir in the minced garlic and cook for 60 seconds until pungent but not browned.
  4. Add the cubed potatoes, broth, dried thyme, and smoked paprika.
  5. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  6. Using an immersion blender, pulse the soup 3–5 times to blend a portion of the potatoes, creating a natural creamy thickness.
  7. Stir in the Greek yogurt and shredded cheddar cheese off-heat or on very low heat, stirring until the cheese is melted and the emulsion is smooth.
  8. Garnish with crumbled bacon and sliced green onion. Season with fresh cracked black pepper to taste.