Loaded Baked Potato Soup (Vegetarian)

1. 1

   In a large soup pot, add celery and onion with a drizzle of olive oil.

2. 2

   Cook for 5 minutes until slightly softened, then add stock.

3. 3

   Cook for 5 more minutes to heat stock through, then add 2/3 each of the chopped potato and cheese, all of the cream, and sour cream.

4. 4

   Stir to combine.

5. 5

   Using a blender or immersion blender, carefully puree soup until very smooth.

6. 6

   Return to pot, and add remaining chopped potatoes and most of the scallions.

7. 7

   Stir, and let simmer for 5 minutes.

8. 8

   Taste, and add salt and pepper as needed.

9. 9

   Garnish with extra cheese and scallions, and serve!

10. 10

    Note: I cook my potatoes in the microwave for about 25 minutes, but use any cooking method you like!

* Per serving · 4 servings · Values may vary.