Heat a large pot over medium-high heat. Add Thick-Cut Bacon (4 slice) cook until crispy, often stirring to evenly cook bacon, about 6 minutes. Transfer bacon to a paper towel-lined plate to cool. Remove bacon grease from pan and reserve or discard.
You can either add 1 tablespoon of the bacon grease or Olive Oil (1 tablespoon) to the pan to sauté the vegetables.
In the same pot, heat the olive oil or bacon grease over medium heat. Once the oil is hot, dice and add Yellow Onion (1 cup) and minced Garlic (2 teaspoon). Sauté for 6 minutes, until the onions are tender and translucent.
Add Russet Potato (3 cup), Fresh Rosemary (2 sprig), Fresh Thyme (3 sprig), Unsalted Chicken Broth (3 cup), Milk (1 cup) and Kosher Salt (1 teaspoon) to the pot. Stir to combine, and turn heat to high. Once the soup comes to a boil, cover with a lid and reduce heat to medium low.
Cook for 10 minutes, or until the potatoes are tender. Remove and discard rosemary and thyme sprigs.
Add the Idaho Spuds Country Buttered Flavor (1 package) to the pot. Stir to combine. Turn off heat and add plain Greek Yogurt (1/4 cup), Shredded Cheddar Cheese (1/4 cup) and chopped Fresh Chives (1 tablespoon), stir to combine.
Taste the soup and season with more salt and Ground Black Pepper (to taste) as desired. Serve soup topped with more yogurt, Shredded Cheddar Cheese (to taste), Bacon (to taste), and Fresh Chives (to taste).