# 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 - 0.5 cup plain Greek yogurt, 2% or nonfat
→ Cheeses
08 - 0.5 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 - 0.5 tsp kosher salt, plus more to taste
12 - 0.5 tsp freshly ground black pepper
13 - 0.25 tsp smoked paprika
14 - 0.25 tsp dried thyme
# Steps:
01 - In a large soup pot or Dutch oven, cook bacon over medium heat until crispy. Remove, crumble, and set aside. Discard most bacon fat, leaving approximately 1 teaspoon in the pot. Add onion and celery; sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
02 - Stir in diced potatoes, salt, pepper, smoked paprika, and thyme. Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes, until potatoes are fork-tender.
03 - Using an immersion blender, partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
04 - Stir in milk, Greek yogurt, and cheddar cheese. Heat gently until cheese is melted and soup is creamy—do not boil. Taste and adjust seasoning if needed.
05 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar if desired.
