Ultimate Potato Soup

Step 1 -In a large pot over medium-high heat, add 5 slices of the diced bacon pieces and cook, stirring occasionally, until they are crispy.

Step 2 -Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate to drain and cool.

Step 3 -Reserve 3 tablespoons of the bacon drippings in the pot and discard the rest.

Step 4 -In the same pot over medium-high heat, add the white onion to the bacon drippings and sauté, stirring occasionally, until it is soft, about 5 minutes.

Step 5 -Add the garlic to the onion and sauté, stirring occasionally, until fragrant, about 1-2 minutes.

Step 6 -Add the flour to the onion mixture and sauté, stirring occasionally, about 1 minute.

Step 7 -Add the chicken stock to the onion mixture and stir to combine.

Step 8 -Add the warmed milk and the diced potatoes to the soup mixture and cook, while stirring, to prevent burning at the bottom, until it just reaches a simmer.

Step 9 -Reduce the heat to medium-low, cover the pot, and let the soup simmer until the potatoes are soft, about 10-15 minutes.

Step 10 -Add 1 cup of the cheese, the Greek yogurt, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the reserved bacon pieces to the potato mixture and stir to combine.

Step 11 -Taste the soup and season with the extra salt and the extra pepper as needed.

Step 12 -Serve the soup garnished with the chives, the remaining bacon pieces, and the remaining cheese.