Ingredients:

  • 3 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 large yellow onion, finely diced
  • 6 slices thick-cut bacon
  • 950 ml chicken broth
  • 475 ml 2% milk
  • 120g plain Greek yogurt
  • 115g extra sharp cheddar cheese, hand-grated
  • 2 cloves garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place 6 slices of diced bacon in a cold Dutch oven or heavy-bottomed stockpot and turn the heat to medium. Cook until the bacon is mahogany-colored and shatter crisp.
  2. Use a slotted spoon to remove the bacon bits to a paper towel-lined plate, leaving approximately 2 tablespoons of the rendered fat in the pot.
  3. Add the diced yellow onion to the bacon fat and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add the diced potatoes and 950 ml chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender enough to be crushed against the side of the pot.
  5. Using a handheld potato masher, crush about half of the potatoes directly in the pot. You'll see the liquid turn from a clear broth to a thick, creamy tan.
  6. Pour in the 475 ml 2% milk and 115g shredded cheddar cheese. Stir constantly over low heat for 3 minutes until the soup looks silky and uniform and the cheese is completely melted.
  7. Remove the pot from the heat and fold in the 120g Greek yogurt, 0.5 tsp salt, and 0.25 tsp pepper. Stir until the soup is velvety and smooth.
  8. Serve hot, garnished with the reserved crispy bacon bits and fresh chives.