Bake bacon at 400° for about 12 minutes until done, then let cool and crumble/shred it with your hands and set aside. Reserve 3 tablespoons of bacon grease.

Add bacon grease and onion, and sauté for 5 minutes, stirring occasionally, until soft.

Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant.

Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.

Stir in the stock until combined, followed by the milk and potatoes.

Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn.

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.