Haha, thanks @pariza. Happy Saturday!

Ingredients

5 large (or 10 small) red skin potatoes (peeled if desired), cut into cubes
1 liter chicken stock
1 medium onion, finely chopped
3 cloves garlic, minced
8 pieces uncooked bacon
1 teaspoon fresh dill
1/2 cup greek yogurt
1 cup (about 4 oz) shredded cheddar cheese
salt and black pepper to taste
chopped green onions and extra cheese for topping
Instructions

Combine potatoes and broth in a large pot over high heat. Cover loosely with lid lifted slightly to allow steam to escape and bring to a boil.
Meanwhile, cook bacon until crispy. Remove to paper towel lined plate and save for topping. Add onion and garlic to pan and saute until browned. Add to pot along with dill, salt, and plenty of black pepper.
Continue cooking, stirring occasionally, until potatoes are tender, about 45 minutes.
Reduce heat to low and stir in greek yogurt and cheddar cheese until melted and smooth then turn off heat.
Serve hot topped with crumbled bacon, cheese, and green onions.