Cook the Bacon

Cook your bacon in a pot over medium heat until it starts to brown and crisp.

Remove and set aside the bacon using a slotted spoon. Reserve the fat.

Cook the Vegetables 

To the pot with the bacon fat, add the onion, some salt and pepper, then sauté until translucent (3 mins).

Stir in the carrots and cook for another minute. Add in minced or grated garlic and cook for another 30 seconds.

Add the Flour and Spices

Sprinkle a bit more salt and pepper, the paprika, and the flour over the cooked vegetables and cook until the flour is bubbly and golden, about 2 minutes.

Add the Potatoes and Liquids

Get the cubed potatoes into the pot and then pour in the chicken broth, milk, and cream into the pot.

Note that your flour mixture is going to be lumpy, but these will disappear.

Simmer 15-20 minutes until the potatoes are tender. 

Thicken the Soup

Use a potato masher or immersion blender to blend up the potatoes until you reach your desired creaminess for the soup. 

Finish Up the Flavors

Stir in the Greek yogurt, add the cooked bacon, and sprinkle in a little bit of shredded cheddar cheese. Simmer for another 5 minutes.