Loaded Potato Soup

Chop the celery, onion, and bacon. Peel and dice the russet potatoes, then place the diced potatoes in a bowl of ice water to prevent browning.

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy.

Remove the crispy bacon with a slotted spoon and set aside, leaving about a tablespoon of rendered fat in the pot.

Add the chopped onion and celery to the pot and sauté until softened, about 5-7 minutes.

Stir in the paprika, garlic powder, onion powder, and chicken bouillon powder. Cook for 30 seconds until fragrant.

Add the butter to the pot and let it melt. Then, stir in the flour to create a roux and cook for 1 minute.

Gradually whisk in the chicken stock until smooth. Then, stir in the milk and heavy cream.

Drain the potatoes and add them to the pot. Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Carefully remove about one-third of the soup (including potatoes) and transfer it to a blender. Blend until completely smooth.

Pour the blended mixture back into the pot and stir to combine. This will thicken the soup and make it extra creamy.

Reduce heat to low and stir in the shredded sharp cheddar cheese until fully melted and incorporated.

Stir the cooked bacon back into the soup, reserving some for garnish if desired.

Serve hot, garnished with extra bacon, sliced green onions, and a dollop of sour cream. Enjoy with crusty bread for dipping.