Creamy Potato Soup with Bacon

Instructions:

1. In a large pot over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon, leaving about 1 tablespoon of fat in the pan.
2. Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes until the onions are translucent and the carrots have softened.
3. Stir in the minced garlic, thyme, and smoked paprika. Cook for 60 seconds until fragrant and the garlic is golden.
4. Pour in the chicken bone broth, scraping the bottom of the pot to release any browned bits.
5. Add the cubed potatoes and the bay leaf. Bring to a boil, then reduce heat to low and simmer until potatoes are tender.
6. Use an immersion blender to partially puree the soup, blending only a portion of the potatoes to create a natural thickener while leaving some chunks for texture.
7. Stir in the evaporated milk, Greek yogurt, and shredded sharp white cheddar cheese until melted and smooth.
8. Season with salt and cracked black pepper to taste. Garnish with the reserved crisp bacon.