Kath Younger (Charlottesville, Virginia)
Serves 3–4
2 thick slices bacon
2 big Russet potatoes, chopped into cubes (peeled if desired)
⅓ cup all-purpose flour
2 cups milk
2 cups vegetable broth
2 teaspoons kosher salt
¼ teaspoon smoked paprika
¼ cup sherry, preferably cream sherry
⅓ cup cheddar cheese, grated
Greek yogurt, for garnish (may substitute sour cream)
Heat a large pot on medium-high and brown the bacon until crispy. Remove the bacon slices and reserve. Add potatoes to the rendered bacon fat and sauté until they begin to soften (about 7 minutes). In a separate bowl, whisk flour into milk. Add the milk mixture to the pot, and then whisk in broth, salt, and paprika. Cover and simmer, stirring occasionally so the bottom does not brown (about 20 minutes).
Stir in sherry. Serve in bowls topped with bacon, cheese, and a sprinkle of paprika. Garnish with Greek yogurt.