Ingredients:

  • 6 strips center-cut bacon, chopped into 1/2-inch pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1.5 lbs Yukon Gold potatoes, peeled and 1/2-inch cubed
  • 1 lb Russet potatoes, peeled and 1/2-inch cubed
  • 4 cups low-sodium chicken bone broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup plain non-fat Greek yogurt, room temperature
  • 1.5 cups sharp white cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, finely snipped

Instructions:

  1. Place the chopped bacon in a cold 6-quart Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered and the bacon bits are mahogany brown and crispy (8–10 minutes). Remove bacon with a slotted spoon and set aside.
  2. In the remaining bacon fat, sauté the diced yellow onion over medium heat until translucent. Add the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
  3. Add the cubed Yukon Gold and Russet potatoes to the pot. Pour in the chicken bone broth, salt, and pepper. Ensure the broth covers the potatoes.
  4. Bring the liquid to a boil, then reduce heat to low. Simmer for 20 minutes or until the potatoes are fork-tender.
  5. Use a potato masher or immersion blender to break down approximately 33% of the potatoes to create a naturally thick base while leaving some whole chunks for texture.
  6. Remove the pot from the heat. Whisk in the room temperature Greek yogurt and shredded sharp white cheddar until the cheese is melted and the soup is silky.
  7. Garnish with the reserved crispy bacon bits and fresh chives before serving.