Loaded Potato Soup With temps dropping and rainy forecasts all week

Loaded Potato Soup With temps dropping and rainy forecasts all week, this is the perfect soup to get you back to feeling cozy inside! The flavors totally mimic a deliciously satisfying loaded baked potato, and the contrast between the silky puree and the chunks of hearty potatoes makes this the perfect dinner— plus, those bits of bacon, cheese and scallion add pops of texture and freshness that make you want to go back for seconds

Ingredients:
– 3.5 cups peeled and diced ruby gold potatoes
– 5 slices bacon
– 1 medium onion, diced
– 4 cloves garlic, minced
– 3 celery stalks, chopped
– 2 tbsp salted butter
– sprigs fresh thyme, + 1/2 tsp dried thyme
– 1/2 tsp smoked paprika
– 1 tsp salt + more to taste
– 1 tsp black pepper
– 4 and 1/4 cup chicken stock, unsalted
– 1/2 cup oat milk
– 1/2 cup + 2 tbsp heavy cream
– 1/3 cup flour
– 1/3 cup sour cream
– a few dashes sauce
– toppings: scallions, cheddar, bacon, sour cream, S&P

How to:
– brown diced bacon in Dutch oven/large pot over medium high heat. Remove from pan.
– in the oil from the bacon, add butter, onions, celery, & fresh thyme. Cook together for five minutes. Add garlic for one minute.
– add in the flour and whisk to combine (this will help to thicken).
– add potatoes, chicken stock, oat milk, heavy cream, salt, pepper, dried thyme, smoked paprika and stir. Bring the bot to a boil and let it cook for ten minutes.
– reduce to simmer and remove half of the potato soup to a blender and purée. Do this in a few batches. Return the purée to the pot.
– stir in 2/3 of the crisped up bacon, and the sour cream. Add salt to taste. Add a few dashes of Stir occasionally and let the soup simmer for another 15 minutes.
– serve into bowls and top with all the goods— sour cream, cheddar cheese, bacon and scallions. Top with some fresh cracked pepper and enjoy!