Loaded Baked Potato Soup With Bacon | Jessica Gavin

Ingredients

• 4 slices bacon (thick cut), ½-inch diced pieces
• 1 tablespoon olive oil (optional for sautéing vegetables )
• 1 cup yellow onion , ¼-inch dice
• 2 teaspoons minced garlic
• 3 cups russet potatoes (about 1 ½ pounds), peeled, diced into ½-inch cubes
• 2 sprigs rosemary
• 3 sprigs thyme
• 3 cups unsalted chicken broth
• 1 cup milk
• 1 teaspoon kosher salt
• 1 package Idaho Spuds Country Buttered flavor (3.74 oz)
• 1/4 cup plain greek yogurt or light sour cream
• 1/4 cup shredded cheddar cheese , plus more for garnish
• black pepper , as needed for garnish