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Pre cut onions and potatoes into dices. *Potatoes need to be stored in cold water to not brown.
In a large pot, melt butter and flour together to create a roux (thicker to your sauce). Once it cooks on low heat for 1 minute or so, add your onions and bone broth (I didn't pre cook my onions bc they'll get soggy). Whisk until combined and let simmer over low heat. Don't let this burn!
Simmer for about 5-8 minutes and while it's simmering blend your cottage cheese until smooth. Then, add garlic and seasoning at this point to the pot.
Once done simmering, whisk in your milk and blended cottage cheese until smooth and keep whisking so it won't curdle the milk. Then add your diced potatoes.
Simmer, don't boil the soup for about 15-20 minutes or until potatoes are tender (not mushy) and the soup gets thicker. If your roux doesn't thicken the soup, you can add additional flour and/or corn starch.
After it reaches desired thickness, put in a bowl topped with Greek yogurt, cheese and bacon and ENJOY!!