Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1.5 cups 2% milk
  • 0.75 cup plain Greek yogurt, room temperature
  • 2 cups extra-sharp shredded cheddar cheese
  • 0.5 cup fresh chives, thinly sliced
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place diced bacon in a cold Dutch oven. Turn heat to medium and render slowly until bacon is mahogany-colored and crispy. Remove bacon with a slotted spoon, reserving 2 tablespoons of fat in the pot.
  2. Add the diced onion to the bacon fat and sauté until translucent, approximately 5 minutes. Add minced garlic, dried thyme, and smoked paprika, stirring for 60 seconds until fragrant.
  3. Add the cubed Russet potatoes and chicken bone broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are fork-tender.
  4. Using a potato masher, partially mash the potatoes directly in the pot to release starches and thicken the base while leaving plenty of whole chunks for texture.
  5. Lower heat to medium-low. Whisk in the 2% milk and plain Greek yogurt until fully incorporated and the soup is silken.
  6. Stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste. Garnish with the reserved crispy bacon and fresh chives before serving.