Comforting loaded potato soup with cheddar, bacon, and herbs, lightened for a cozy Irish-inspired dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold potatoes, peeled and diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup low-fat milk
07 - 1/2 cup plain Greek yogurt, 2% or nonfat
→ Cheese
08 - 1/2 cup reduced-fat shredded sharp cheddar cheese
→ Toppings
09 - 4 slices turkey bacon or center-cut bacon, cooked and crumbled
10 - 2 green onions, thinly sliced
→ Seasonings
11 - 1/2 tsp kosher salt, plus more to taste
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp smoked paprika
14 - 1/4 tsp dried thyme
# How To Make:
01 - Cook bacon in a large soup pot over medium heat until crispy. Remove, crumble, and set aside. Leave approximately 1 teaspoon bacon fat in the pot, discarding the remainder.
02 - Add chopped onion and diced celery to the pot. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Add diced potatoes, salt, pepper, smoked paprika, and thyme to the pot. Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 to 20 minutes until potatoes are fork-tender.
04 - Using an immersion blender, partially blend the soup directly in the pot, leaving some chunks for desired texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
05 - Stir in milk, Greek yogurt, and cheddar cheese. Heat gently until cheese is melted and soup reaches a creamy consistency. Do not boil. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and additional cheddar cheese if desired.
