5 slices bacon, diced
3 tablespoons (reserved) bacon grease or butter
1 cup diced white or yellow onion
4 cloves garlic, peeled and minced
1/4 cup all-purpose flour
2 cups chicken stock or vegetable stock
2 cups milk, warmed
1/2 cup plain Greek yogurt or sour cream
1 teaspoon sea salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
1.5 pounds Yukon gold potatoes, diced
1 cup shredded sharp cheddar cheese
Heat a large saucepan over medium heat.
Add the bacon cubes and fry until crispy, stirring occasionally. Put the bacon on a separate plate with a slotted spoon and keep about 3 tablespoons of bacon fat in the saucepan. (Discard the excess fat o you can replace the 3 tablespoons of bacon fat with butter and if you are short on time you can chop the potatoes and onions while the bacon is cooking to save time, add the onion and sauté for 5 minutes.
Stir occasionally until garlic and sauté for another 12 minutes, stirring occasionally until fragrant.
Add flour to mixture and fry an additional minute to cook flour, stirring occasionally.
Then add broth until mixture is mixed, followed by milk and potatoes Continue cooking until mixture simmer before it starts to boil.Then reduce the heat to medium to low, cover and simmer for about 10-15 minutes or until the potatoes are tender, stirring the soup every few minutes so the bottom doesn’t burn.
Once the potatoes are nice and soft, add the cheddar cheese and Greek yogurt (or sour cream), salt, pepper, and pieces of cooked bacon. Season to taste and, if necessary, season with additional salt and pepper. OR fill the desired ingredients into a sealed container and refrigerate for up to 3 days.
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