Loaded Baked Potato Soup (Vegetarian)

In a large soup pot, add celery and onion with a drizzle of olive oil. Cook for 5 minutes until slightly softened, then add stock. 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. Stir to combine.

Using a blender or immersion blender, carefully puree soup until very smooth. Return to pot, and add remaining chopped potatoes and most of the scallions. Stir, and let simmer for 5 minutes. Taste, and add salt and pepper as needed.

Garnish with extra cheese and scallions, and serve!

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