1. Heat your pot to medium low.
2. Cut your bacon into tiny slices. You’ll want to be able to easily chew them when they are on your spoon with potatoes.
3. In a medium stock pot, cook your bacon to desired crispiness.
4. While your bacon is cooking, dice onion and potatoes. I leave the skin on my potatoes, but this is completely based on your preference. You can dice your potatoes to bite sized, but I recommend that you try to keep them all similar in size.
5. Once the bacon is done, remove it to a plate. I recommend placing it on a plate with a napkin to capture the grease. Leave about 3 to 4 tablespoons of grease in the pot.
6. Saute your onions.
7. Once your onions are soft, add your flour slowly and blend it in. You’ll need to have your chicken broth ready to add. Once the flour is blended add the chicken broth slowly.
8. Add milk, potatoes and half of your bacon.
9. Add salt, pepper and celery seed.
10. Reduce heat to a simmer. Make sure it isn’t boiling. Cover.
11. You’ll let this simmer for about 10 to 15 minutes, depending on how large you slices your potatoes. Keep stirring every couple of minutes. You’ll want your potatoes to be soft and easy to chew. The best way to tell if your potatoes are done is to use a fork and grab one out of the pot. Tap the fork on the side of your pot. If the potato falls off, they are done.
12. Stir in half of your cheedar cheese and all of your yogurt or sour cream.
13. Top with cheese, bacon and chives, if you like them. This recipe has allotted for you to have extra bacon and cheese.