The Best Potato Soup

Cook the Bacon:

Heat a large stockpot over medium-high heat. Add the diced bacon and cook until crispy, stirring occasionally. Transfer the cooked bacon to a plate lined with a paper towel, leaving about 3 tablespoons of bacon grease in the pot. If needed, substitute butter for the bacon grease.

Sauté the Aromatics:

Add the diced onion to the pot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Make the Roux:

Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook the flour. Gradually whisk in the chicken stock until smooth, then add the warmed milk and diced potatoes.

Simmer the Soup:

Heat the soup until it reaches a gentle simmer, but do not let it boil. Reduce the heat to medium-low, cover the pot, and simmer for 10–15 minutes or until the potatoes are soft. Stir occasionally to prevent sticking or burning.

Finish the Soup:

Once the potatoes are tender, stir in the shredded cheddar cheese, Greek yogurt, cooked bacon, salt, and black pepper. Mix well until the cheese melts and the soup is creamy. Adjust seasoning as needed.

Serve:

Ladle the soup into bowls and garnish with your choice of toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days.