The BEST Potato Soup!

Ingredients

• 6 slices Bacon (diced, cooked until crispy)
• 1 medium Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 1/4 cup All-Purpose Flour (for thickening)
• 4 cups Chicken Stock (or vegetable stock)
• 2 cups Milk (any kind)
• 2 pounds Potatoes (such as Russet or Yukon Gold, peeled and cubed)
• 1 cup Cheddar Cheese (shredded)
• 1/2 cup Greek Yogurt (or Sour Cream)
• to taste Salt
• to taste Black Pepper
• Toppings (such as extra cheese, bacon, green onions, sour cream etc.)

Instructions

1. Cook the bacon in a large stockpot until crispy. Transfer bacon to a plate lined with paper towels, reserving a few tablespoons of bacon grease in the stockpot. Discard the rest of the grease.
2. Sauté the diced onion and minced garlic in the reserved bacon grease until softened. This should only take a couple of minutes.
3. Stir in the all-purpose flour to create a roux. Cook for about 1 minute, stirring constantly.
4. Add the chicken stock, milk, and cubed potatoes to the stockpot. Stir well to combine.
5. Cook until the potatoes are softened, stirring the soup regularly to prevent burning. This usually takes about 15-20 minutes.
6. Stir in the shredded cheddar cheese, Greek yogurt (or sour cream), and the cooked crispy bacon bits.
7. Taste and season the soup with salt and pepper to your liking.
8. Serve warm, loaded up with your favorite toppings such as extra cheese, bacon, and green onions.