# What You'll 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
→ Cheeses
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
# Directions:
01 - In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove, crumble, and set aside. Discard most bacon fat, leaving about 1 teaspoon in the pot.
02 - Add onion and celery to the pot. Sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - 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.
04 - 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.
05 - Stir in milk, Greek yogurt, and cheddar cheese. Heat gently until cheese is melted and soup is creamy without boiling. Taste and adjust seasoning if needed.
06 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar if desired.
