3cupsrusset potatoespeeled, diced into ½-inch cubes
3cupsunsalted chicken broth
1packageIdaho Spuds Country Buttered flavor(3.74 oz)
¼cupplain greek yogurtor light sour cream
¼cupshredded cheddar cheeseplus more for garnish
black pepperas needed for garnish
Heat a large pot over medium-high heat. Add bacon and cook until crispy, often stirring to evenly cook, about 6 minutes. Transfer to a paper towel-lined plate to cool.
Remove bacon grease from pan and reserve or discard. You can either add 1 tablespoon of the bacon grease or 1 tablespoon of olive oil to the pan to saute the vegetables.
In the same pot, heat 1 tablespoon of the olive oil or bacon grease over medium heat. Once the hot, add diced onions and minced garlic. Saute for 6 minutes, until the onions are tender and translucent.
Add potatoes, rosemary, thyme, chicken broth, milk and salt to the pot. Stir to combine, and turn the heat to high.
Once the soup comes to a boil, cover with a lid and reduce heat to medium-low. Cook for 10 minutes, or until the potatoes are tender. Remove and discard rosemary and thyme sprigs.
Add 1 package of Idaho Spuds to the pot. Stir to combine.
Turn off heat and add ¼ cup yogurt, ¼ cup cheddar cheese and 1 tablespoon chopped chives, stir to combine. Taste the soup and season with more salt and pepper as desired.
Serve soup topped with more yogurt, cheese, bacon, and chives.