Preheat oven to 425F.

Wash and dry potatoes then prick with a fork. Cover potatoes in aluminum foil and cook at 425F for 45-60 minutes or until done. When cooked, let cool 10 minutes then peel.

Mash half of the potatoes and cut the other half into 1-inch cubes. Set aside.

Cut bacon into 1/8” slices then place in a large Dutch oven over med-high heat and cook until crisp. Remove bacon pieces to a paper towel-covered plate and set aside to add at time of serving.

Keep 2 tablespoons bacon grease then place minced onion in the bacon grease. Sauté onion over medium heat until onion is translucent and add minced garlic and sauté 30 seconds more.

To the sautéed onion/garlic mixture, add potatoes, herbs, red pepper flakes, salt, pepper, milk and chicken stock. Cook until thoroughly heated, stirring constantly.

Turn heat to low and add cheese and yogurt (or sour cream).

Taste the soup after cheese has melted to see if more flavoring is needed. If the soup seems a little bland, add chicken base (or granules) and stir until incorporated.

Pour soup in bowls and top with bacon, dolop of sour cream, green onions, extra cheese and crackers.

Enjoy!