Ingredients:

  • 6 large Russet potatoes (approx. 1.2 kg), peeled and cubed into 1-inch pieces
  • 6 slices thick-cut bacon, diced
  • 1 large yellow onion, finely minced
  • 3 cloves garlic, smashed and minced
  • 4 cups low-sodium chicken bone broth
  • 1/4 cup unsalted grass-fed butter
  • 1/3 cup all-purpose flour
  • 3 cups 2% milk, room temperature
  • 1/2 cup plain non-fat Greek yogurt
  • 1.5 cups sharp white cheddar cheese, freshly shredded
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh chives, thinly sliced

Instructions:

  1. Add the diced bacon to a cold Dutch oven. Turn the heat to medium and render until the bacon is crispy and mahogany-colored.
  2. Remove the bacon with a slotted spoon and set aside, leaving approximately 2 tablespoons of rendered fat in the pot.
  3. Sauté the minced onions in the bacon fat over medium heat until translucent, then add the garlic and cook for an additional 1 minute.
  4. Add the cubed potatoes and chicken bone broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  5. In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes to create a light roux. Gradually whisk in the milk until the mixture is smooth and thickened.
  6. Stir the thickened milk mixture into the potato and broth pot, stirring gently to integrate.
  7. Fold in the Greek yogurt and shredded cheddar cheese, stirring until completely melted and incorporated.
  8. Season with sea salt, black pepper, and cayenne. Serve hot topped with the reserved crispy bacon and fresh chives.