Loaded Baked Potato Soup (Vegetarian)

• 2 stalks Celery, Diced
• 1/2 whole Medium Onion, Diced
• Olive Oil, As Needed
• 4 cups Vegetable Or Chicken Stock
• 4 whole Large Baked Potatoes, Peeled And Chopped, Divided
• 8 ounces, weight Sharp Grated Cheddar, Divided
• 1/2 cups Heavy Cream
• 1/2 cups Sour Cream
• 4 whole Scallions, Sliced, Divided
• Salt And Pepper

1. In a large soup pot, add celery and onion with a drizzle of olive oil.
2. Cook for 5 minutes until slightly softened, then add stock.
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. Stir to combine.
5. Using a blender or immersion blender, carefully puree soup until very smooth.
6. Return to pot, and add remaining chopped potatoes and most of the scallions.
7. Stir, and let simmer for 5 minutes.
8. Taste, and add salt and pepper as needed.
9. Garnish with extra cheese and scallions, and serve!
10. Note: I cook my potatoes in the microwave for about 25 minutes, but use any cooking method you like!

stalks celery, onion, olive oil, vegetable or chicken, potatoes, cheddar, heavy cream, sour cream, scallions, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/loaded-baked-potato-soup-vegetarian/ (may not work)