I started by cutting the bacon into small pieces and cooking them in a large pot until crispy. The smell alone made my kitchen feel amazing. I removed the bacon but left some of that golden fat in the pot—trust me, it’s liquid flavor.

Next, I tossed in the diced onion and let it soften for about five minutes. When I added the garlic, the aroma instantly transformed the base of the soup. It’s the kind of smell that makes you hungrier by the minute.

Once the onions and garlic were ready, I melted in the butter and whisked in flour to form a roux. This step is important for a smooth, creamy soup. Slowly, I poured in the broth while whisking to avoid lumps, then added the diced potatoes. I let everything simmer until the potatoes were tender.

With a potato masher, I gently mashed some of the potatoes while leaving a few chunks for texture. Then I stirred in milk, salsa verde, yogurt, and sharp cheddar. The mixture turned into a creamy, flavorful soup that was impossible not to taste as it cooked.

Finally, I ladled the soup into bowls and topped it with crispy bacon, cilantro, and green onions. A little extra sour cream or cheese made it feel indulgent, while tortilla chips added crunch.