Heat a large stock pot over medium high heat. Add
diced bacon and cook until crispy, stirring
occasionally. Transfer bacon to a separate dish,
using a slotted spoon. To the pot with the bacon
grease, add the onions and saute for about 5
minutes, stirring occasionally until soft.
Sprinkle the flour on top of the onion, and stir
until combined. Saute for an additional minute or
two to cook flour, stirring occasionally. Then
stir in the chicken stock until combined. Stir in
milk and potatoes. Continue cooking until mixture
reaches a simmer, but not boiling. Reduce heat to
medium low, cover, and simmer for about 10-15
minutes or until the potatoes are soft, stirring
occasionally so that the bottom does not burn.
(The smaller you dice your potatoes, the quicker
they will cook). When the potatoes are soft, stir
in the cheddar cheese, yogurt, salt and pepper, and
bacon. Serve warm, garnished with desired
toppings.
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