Loaded potato soup

Prep
45 minutes
Serves
6-8 servings
Ingredients

5-6 slices of bacon

2 tablespoons unsalted butter

1 medium onion, diced

4 cloves garlic, minced

30g all-purpose flour

1L chicken stock or broth

1Kg pounds Yukon gold potatoes, peeled and diced into 1-inch pieces

480g milk

180g sharp cheddar cheese, shredded, extra for garnish

280g FAGE Total

Salt and pepper to taste

Topping options: sour cream, bacon, shredded cheese, chives, or scallion

    Steps
  1. Heat a Dutch oven or a large stockpot over medium heat. Add bacon and cook until crispy.
  2. Transfer bacon to a paper towel lined plate. Wait a few minutes to cool and crumble into pieces. Set aside.
  3. Remove half of the bacon grease and add butter and onion to the pot and sauté until the onion is translucent.
  4. Add garlic and flour and stir until it forms a peanut butter colored paste.
  5. Add chicken stock and potatoes and cook at medium-low heat for 25-30 minutes or until the potato is soft.
  6. Turn off the heat. Using an immersion blender, blend until half of the potato is pureed. If using a blender, scoop half the soup and blend until smooth and place back into the stockpot.
  7. Stir in milk, cheddar cheese, FAGE Total yoghurt, salt, and pepper.
  8. Serve with soup with extra cheese, Greek yoghurt, bacon, and chive