Ingredients:

  • 6 oz (170g) center-cut bacon, diced
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (60g) milk
  • 3 tbsp (15g) fresh chives, thinly sliced

Instructions:

  1. Place the diced bacon in a cold Dutch oven and cook over medium heat until crisp and mahogany-colored.
  2. Remove bacon bits with a slotted spoon and set aside on paper towels, leaving 1-2 tablespoons of fat in the pot.
  3. Sauté the diced onion in the bacon fat for 4-5 minutes until translucent, then stir in the minced garlic and cook for 60 seconds.
  4. Stir in the cubed potatoes, smoked paprika, salt, and black pepper until well coated.
  5. Pour in the chicken broth, bring to a gentle boil, then reduce heat and simmer covered for 15-20 minutes until potatoes are fork-tender.
  6. Use an immersion blender to partially blend a portion of the soup, releasing natural starches to create a creamy consistency.
  7. Stir in the shredded cheddar cheese, Greek yogurt, and milk until fully melted and incorporated.
  8. Garnish with reserved crispy bacon and sliced fresh chives before serving.