4 slices bacon (thick cut), ½-inch diced pieces
1 tablespoon olive oil (optional for sautéing vegetables )
1 cup yellow onion, ¼-inch dice
2 teaspoons minced garlic
3 cups russet potatoes (about 2 potatoes), peeled, diced into ½-inch cubes
2 sprigs rosemary
3 sprigs thyme
3 cups unsalted chicken broth
1 cup milk
1 teaspoons kosher salt
1 package Idaho Spuds Country Buttered flavor (3.74 oz)
1/4 cup plain greek yogurt or light sour cream
1/4 cup shredded cheddar cheese , plus more for garnish
black pepper , as needed for garnish
Heat a large pot over medium-high heat. Add bacon and cook until crispy,
Transfer bacon to a paper towel-lined plate to cool. Remove bacon grease from pan and reserve
Add 1 tablespoon of the bacon grease or 1 tablespoon of olive oil to the same pan to saute the vegetables.
Once the oil is hot, add diced onions and minced garlic. Saute for 6 minutes, until the onions are tender and translucent.
Add potatoes, rosemary, thyme, chicken broth, milk and salt to the pot. Stir to combine, and turn heat to high.
Once the soup comes to a boil, cover with a lid and reduce heat to medium-low. Cook for 10 minutes, or until the potatoes are tender.
Remove and discard rosemary and thyme sprigs.
Add 1 package of Idaho Spuds to the pot. Stir to combine.
Turn off heat and add ¼ cup yogurt, ¼ cup cheddar cheese and 1 tablespoon chopped chives; stir to combine.
Season with more salt and pepper as desired.