Loaded Baked Potato Soup with Bacon

Directions

1. 1
   Heat a large pot over medium-high heat.
2. 2
   Add bacon and cook until crispy, often stirring to evenly cook bacon, about 6 minutes.
3. 3
   Transfer bacon to a paper towel-lined plate to cool.
4. 4
   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 oil is hot, add diced onions and minced garlic.
5. 5
   Saute for 6 minutes, until the onions are tender and translucent.
6. 6
   Add potatoes, rosemary, thyme, chicken broth, milk and salt to the pot. Stir to combine, and turn 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.
7. 7
   Remove and discard rosemary and thyme sprigs.
8. 8
   Add 1 package of Idaho Spuds to the pot. Stir to combine. Turn off heat and add cup yogurt, cup cheddar cheese and 1 tablespoon chopped chives; stir to combine. Taste the soup and season with more salt and pepper as desired.
9. 9
   Serve soup topped with more yogurt, cheese, bacon, and chives. Enjoy!