Add the chopped bacon to a large Dutch oven and set it over medium heat. Cook for about 5 minutes, or until the bacon turns crisp and golden and has rendered a good amount of fat. Using a slotted spoon, transfer the bacon pieces to a plate lined with paper towel and set aside. If there is a lot of bacon grease in the pot, carefully pour off any excess, leaving about 1 tablespoon in the pan to flavour the base of the soup.

Into the same pot, add the chopped onion. Sauté over medium heat for around 5 minutes, stirring occasionally, until the onion softens and becomes fragrant and slightly translucent. Stir in the chopped garlic and cook for another 30 seconds to 1 minute, just until the garlic smells aromatic but has not browned.

Add the salted butter to the pot. Once melted, sprinkle the flour evenly over the onions and garlic. Stir continuously for about 1 minute to form a roux; the mixture will look thick and slightly paste-like. This step helps to thicken the soup later.

Gradually pour in the vegetable broth, stirring well as you go to smooth out any lumps and loosen anything stuck to the bottom of the pot. Add the chopped potatoes and a pinch of kosher salt and black pepper. Partially cover the pot with a lid and bring the soup to a gentle simmer over medium heat. Cook for 15–20 minutes, or until the potatoes are very soft and easily pierced with a fork.

Once the potatoes are tender, use a potato masher or fork to mash them directly in the pot. Mash more or less depending on your preferred texture—leaving about one-third of the potatoes in chunks will give the soup a hearty, rustic feel.

Stir in the milk, salsa verde, Greek yogurt or sour cream, and shredded cheddar cheese. Continue to cook over low to medium heat for another 5–10 minutes, stirring now and then, until the cheese has fully melted and the soup is smooth and creamy. If the soup seems thicker than you’d like, add a splash of extra broth to thin it to your desired consistency.

Remove the pot from the heat and stir through the chopped fresh cilantro. Taste and adjust the seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls. Garnish generously with extra yogurt or sour cream, more shredded cheddar, fresh cilantro, chopped green onions, and plenty of the crispy bacon pieces. Serve immediately and enjoy each spicy, smoky, and comforting spoonful.