5 slices bacon, diced
1 large white or yellow onion, diced
30g (1/4 cup) all-purpose flour
500ml (2 cups) chicken stock
500ml (2 cups) milk, warmed
700g potatoes, peeled and diced
125g (1 cup) shredded sharp cheddar cheese
250ml (1/2 cup) plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1 tsp freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon.
Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it needs more salt or pepper or cheese.
Serve warm, garnished with desired toppings.
