Ingredients:

  • 4 lbs Russet potatoes, scrubbed and pricked
  • 4 cups low-sodium chicken bone broth
  • 1 large leek, white and light green parts only, finely sliced
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup heavy cream
  • 2 cups 2% milk
  • 6 slices center-cut bacon
  • 1.5 cups sharp white cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, minced
  • 1 tsp smoked paprika

Instructions:

  1. Bake the 4 lbs Russet potatoes at 400°F (200°C) for 45-50 minutes until a knife slides in effortlessly. Note: Internal temperature should be roughly 210°F. Scoop out the flesh and set aside, discarding the skins.
  2. In a large Dutch oven, cook the 6 slices center-cut bacon until crispy. Remove bacon to drain, leaving 1 tablespoon of fat in the pot. Sauté the sliced leek in the bacon fat until softened and translucent.
  3. Pour in the 4 cups chicken bone broth, 2 cups 2% milk, and 1 tsp smoked paprika. Bring to a gentle simmer over medium heat.
  4. Add the cooked potato flesh to the pot. Use a hand masher to break up the potatoes into desired chunks.
  5. Reduce heat to low. Stir in the 1/2 cup heavy cream and 1 cup plain Greek yogurt, whisking until fully incorporated and the emulsion is stable.
  6. Gradually fold in the 1.5 cups shredded sharp white cheddar cheese until melted. Serve immediately topped with crumbled bacon and fresh chives.