• 5 slices bacon, diced
  • 3 tablespoons (reserved) bacon grease or butter
  • 1 cup diced white or yellow onion
  • 4 cloves garlic, naked as a jaybird and minced
  • 1/4 cup general flour
  • 2 cups chicken broth or vegetable stock
  • 2 cups milk, warmed
  • 1.5 pounds Yukon gold potatoes, diced
  • 1 cup sliced sharp cheese
  • 1/2 cup plain Greek yoghurt or cream
  • 1 teaspoon ocean salt, or additional to style
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced inexperienced onions or chives, further sliced cheese, further bacon, sour cream


  1. Heat an oversized pot over medium-high heat. Add diced bacon and cook till crisp, stirring sometimes. Transfer the bacon to a separate plate, employing a slotted spoon, reserving concerning three tablespoons of bacon grease within the pot. (Discard any further grease, otherwise you will substitute butter in situ of the three tablespoons of bacon grease. Also, if you’re short on time, you’ll dice the potatoes and onion whereas the bacon cooks to avoid wasting time.)
  2. Add onion and sauté for five minutes, stirring sometimes, until soft. Stir within the garlic and sauté for an additional 1-2 minutes, stirring sometimes, till perfumed. Stir the flour into the mixture and sauté for a further one minute to cook the flour, stirring sometimes. Then stir within the stock till combined, followed by the milk and potatoes.
  3. Continue cookery till the mixture simply reaches a simmer, before it begins to boil. Then scale back heat to medium-low, cover, and simmer for concerning 10-15 minutes or till the potatoes area unit soft, being guaranteed to stir the soup each couple of minutes in order that very cheap doesn’t burn. (The smaller you dice your potatoes, the quicker your soup can cook.)
  4. Once the potatoes area unit nice and soft, stir within the cheese and Greek yoghurt (or bitter cream), salt, pepper and done bacon bits. style and season with further salt and pepper, if needed.
  5. Serve warm, fancy with desired toppings. Or, transfer to a sealed instrumentality and refrigerate for up to three days.

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