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Preheat oven to 425F.
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Wash and dry potatoes then prick with a fork. Cover potatoes in aluminum foil and cook at 425F for 45-60 minutes or until done. When cooked, let cool 10 minutes then peel. Mash half of the potatoes and cut the other half into 1-inch cubes. Set aside.
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Cut bacon into 1/8” slices then place in a large Dutch oven over med-high heat and cook until crisp. Remove bacon pieces to a paper towel-covered plate and set aside to add at time of serving.
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Keep 2 tablespoons bacon grease then place minced onion in the bacon grease. Sauté onion over medium heat until onion is translucent and add minced garlic and sauté 30 seconds more.
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To the sautéed onion/garlic mixture, add potatoes, herbs, red pepper flakes, salt, pepper, milk and chicken stock. Cook until thoroughly heated, stirring constantly.
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Turn heat to low and add cheese and yogurt (or sour cream).
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Taste the soup after cheese has melted to see if more flavoring is needed. If the soup seems a little bland, add chicken base (or granules) and stir until incorporated.
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To serve, pour soup in bowls and top with bacon, dollop of sour cream, green onions, extra cheese and crackers.
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Enjoy!