5 slices bacon diced
1 cup diced white or yellow onion
3 tablespoons(reserved) bacon grease or butter
4 cloves garlic, peeled and minced
1/4 cup all purpose flour
2 cups chicken stock or vegetable stock
2 cups milk, warmed
1.5 pounds Yukon gold potatoes, diced
1 cup shredded sharp cedar cheese
1/2 cup 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.
1. Heat a large stockpot over medium high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the Bacon to a separate plate, using a slotted spoon, reserving about 3 tbsps. of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tbsps. of bacon grease. Also, if you are short on time, you can dice the potatoes and onions while the bacon cooks to save time)
2. Add onion and sauté for 5 minutes, stirring occasionally, until fragrant, Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour , stirring occasionally. Then stir in the stock until combined, followed by milk and potatoes.
3. Continue cooking until the mixture reaches a simmer, before it begins to boil. Then reduce the heat to medium-low, cover, simmer for 10-15 minutes or until potatoes are soft, being sure to stir every few minutes so the soup doesn't burn to the bottom of the pot. ( the smaller that you cut your potatoes the faster the soup will cook.
4. Once the potatoes are nice and soft stir in the cheddar cheese and Greek yogurt( or sour cream) salt, pepper, and cooked bacon bits. Taste and season with extra salt and pepper, if needed
5. Serve warm, garnish with desired topping. Or, transfer to sealed container and refrigerate for up to 3 days.