- 5 lbs. baking potatoes
- 8 slices of bacon, chopped
- 1/4 cup all-purpose flour
- 8 cups milk (I used 2% because it is what I had on hand, but anything except maybe skim would work, and skim probably wouldn’t be bad.)
- 1 cup nonfat dry milk
- 1 cup non-fat Greek yogurt
- 2 cups cheddar cheese, shredded
- For serving: additional shredded cheddar, reserved bacon, sour cream, and chopped chives
- Bake potatoes on a baking sheet at 400 degrees until easily pierce with a fork – about an hour.
- When potatoes are cool enough to touch, peel them and cut them into chunks and set aside.
- In a large pot, fry bacon over medium heat until crisp. Remove pot from heat and remove the bacon from the pot to drain on a paper towel lined plate leaving the bacon grease in the pot. Set bacon aside for topping the soup.
- Stir flour into bacon grease, stirring until smooth.
- Return pot to the heat and gradually stir in milk, stirring constantly to avoid lumps.
- Bring almost to a boil stirring constantly. Then, reduce heat to low. Continue to stir frequently until serving to avoid scalding the milk to the bottom of the pan.
- Stir in dry milk and yogurt and continue heating and stirring until everything is hot and thickened slightly.
- Add potato chunks and mash them into the soup as desired. You could even blend them in with an immersion blender, but I wanted mine to stay chunky, but that is a personal preference, so do as you like.
- Stir in cheese and continue to heat stirring frequently until cheese is melted.
- Serve immediately with additional shredded cheddar, bacon, sour cream, and chives.