4tablespoonreserved bacon grease or unsalted butter
1 ½cupssweet onion, diced
½cupgreen bell pepper, diced
4garlic cloves, minced
¼cupall-purpose flour
2 ½cupschicken broth
2 ½cupswhole milk
5mediumrusset potatoes, peeled and diced into ¾" cubes
1 ¼cupsharp cheddar cheese, shredded
1cupplain Greek yogurt
1teaspoonsea salt, or more to taste
½teaspoonblack pepper
cheese, green onion, extra bacon, sour cream
Instructions
Heat a large Dutch oven or stockpot over medium-high heat and add bacon. Cook until crisp. Transfer bacon to paper-lined plate and keep 4 tablespoon of bacon grease.
Add onion and green pepper and sauté for 5 minutes, or until onion is translucent. Add garlic and cook for another 30 seconds. Stir in the flour and cook for an additional minute, stirring occasionally.
Slowly add the chicken broth and milk, whisking constantly. Add the potatoes and bring to a boil. Reduce heat to medium-low, cover and simmer for 10-15 minutes, or until potatoes are tender. Stir every so often so the bottom doesn't burn.
Once potatoes are tender, stir in cheese, Greek yogurt, salt, pepper and bacon. Taste and adjust seasoning if necessary. Serve warm with desired toppings.
Notes
Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
Be consistent when it comes to dicing the potatoes so they cook evenly.
If you want a creamier soup, once the potatoes are cooked, take have the soup and place in a blender and then return to the pot. You can also use an immersion blender.
You can also use 6 cups of leftover mashed potatoes instead of cooking potatoes.
Use freshly grated cheese as it just tastes better and isn't loaded with preservatives.