In a deep pot, diced bacon (optional) in a little olive oil. Remove and keep aside.
Add butter to medium heat pot and sauté diced onion until translucent.
Add crushed garlic and stir until fragrant, then add all-purpose flour and stir till mixed.
Stir in chicken stock or veg stock (can substitute one of the cups of water with milk as base if using stock powder).
Add Fair Cape full cream milk (warmed) and potatoes.
Bring to a simmer, stirring often so bottom of pot doesn't burn.
Once the potatoes are soft, if you like smooth soup, remove from pot to blend now and return to pot, otherwise leave it chunky.
Finally add the shredded cheddar cheese, the fried bacon, Fair Cape plain yogurt, sea salt and cracked black pepper.
Serve hot and enjoy!