Ingredients:

  • 32 oz frozen cubed hash browns
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups 2% milk
  • 1 cup plain non-fat Greek yogurt
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 6 slices thick-cut bacon, diced
  • 1.5 cups sharp cheddar cheese, shredded
  • 1/2 cup fresh chives, thinly sliced

Instructions:

  1. Crisp the bacon. Place the diced bacon in your Dutch oven over medium heat and cook until the fat has rendered and the bits are golden and shatter crisp.
  2. Drain and reserve. Use a slotted spoon to move the bacon to a paper towel, but make sure to leave exactly 1 tablespoon of that liquid gold bacon fat in the pot.
  3. Sauté the aromatics. Toss the diced onion into the fat. Cook for 3-4 minutes until they are soft and translucent, then add the garlic for just 30 seconds until the fragrance fills your kitchen.
  4. Create the roux. Sprinkle the flour over the onions and whisk constantly for 1 minute. Note: This cooks out the raw flour taste so your soup doesn't taste like paste.
  5. Build the liquid base. Slowly pour in the chicken broth and milk. Keep whisking until the mixture is completely smooth and no lumps remain.
  6. Add potatoes and simmer. Stir in the frozen hash browns. Bring it to a gentle boil, then turn the heat down to a simmer for 10–12 minutes until the potatoes are fork tender.
  7. Texture the soup. Turn off the heat. Use your masher to squash about half of the potatoes.
  8. Incorporate creamy elements. Stir in the Greek yogurt, 1 cup of the shredded cheddar cheese, and half of the cooked bacon and chives. Stir until the cheese is melted and the soup is velvety.
  9. Season and serve. Season with salt and pepper to taste. Serve hot, topped with the remaining cheese, bacon, and chives.