A creamy potato soup with bacon, cheddar and Greek yogurt, thickened with a roux and simmered until potatoes are tender.
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| prepPreheat a large stockpot over medium-high heat | ||||||
| 5 slices bacon, diced | Cook bacon until crispy, transfer to plate | Stir in cheese, yogurt, salt, pepper & bacon | Taste, adjust seasoning, serve warm | |||
| 3 tablespoons bacon grease (reserved) or butter | Sauté onion 5 min, add garlic 1–2 min | Stir in flour, cook 1 min | Stir in stock, milk & potatoes | Bring to simmer, cover, cook 10–15 min | ||
| 160 g diced white or yellow onion | ||||||
| 4 cloves garlic, peeled and minced | ||||||
| 30 g all-purpose flour | ||||||
| 480 ml chicken or vegetable stock | ||||||
| 480 ml milk, warmed | ||||||
| 680 g Yukon gold potatoes, diced | ||||||
| 115 g shredded sharp cheddar cheese | ||||||
| 120 ml plain Greek yogurt or sour cream | ||||||
| 1 teaspoon sea salt, or more to taste | ||||||
| 1/2 teaspoon freshly cracked black pepper | ||||||
| optional toppings: thinly sliced green onions or chives, extra shredded cheese, extra bacon, sour cream | ||||||
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