Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 large leek, white and light green parts only, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken bone broth
  • 2 cups 2% milk
  • 0.5 cup plain Greek yogurt
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp smoked paprika
  • 6 strips thick-cut nitrate-free bacon
  • 1.5 cups sharp white cheddar cheese, freshly shredded
  • 0.25 cup fresh chives, finely chopped

Instructions:

  1. Place the 6 strips of bacon in a cold Dutch oven over medium heat. Cook 8 minutes until the fat is liquid and the strips are shatter crisp.
  2. Remove the bacon to a paper towel, leaving the rendered fat in the pot. Note: This fat is your primary flavor driver.
  3. Add the sliced leek to the bacon fat. Cook 5 minutes until translucent and soft but not browned.
  4. Stir in the 4 cloves of minced garlic and 0.25 tsp smoked paprika. Cook 1 minute until fragrant and the oil turns slightly red.
  5. Add the 3 lbs of cubed Yukon Golds and 4 cups of bone broth. Bring to a boil, then reduce heat and simmer for 15 minutes until a fork easily slides through the potatoes.
  6. Pour in the 2 cups of milk and 1 tsp sea salt and 0.5 tsp pepper. Heat through for 3 minutes but do not let it reach a rolling boil.
  7. Use a potato masher to crush about half of the potatoes directly in the pot. Note: This releases the starch needed to thicken the soup naturally.
  8. Whisk the 0.5 cup of Greek yogurt in a small bowl with a ladle of hot soup before stirring it back into the pot.
  9. Stir in 1 cup of the shredded white cheddar until completely melted and the soup looks glossy.
  10. Top each serving with the crumbled bacon, the remaining 0.5 cup of cheese, and 0.25 cup of fresh chives.