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Place a layer of paper towels next to the stove.
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Fry the bacon in a skillet until crispy. Transfer to papaw towels and pat off the excess grease.
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Chop the bacon into pieces, toss with 1/2 of the lemon zest. Place in a small bowl and set aside
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Transfer 2 tablespoons of the bacon grease into a large pot. Save the rest in the fridge or discard.
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Peel the potatoes and cut them into slices about 1⁄4 inch thick.
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Peel and dice the onion.
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Heat the bacon grease. Add the onions and fry until they start to brown.
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Add the potatoes and sauté for 5-6 minutes.
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Add stock, Cover. Bring to a boil. Turn the heat down to low and simmer for15 minutes or until the potatoes are soft.
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Use a wooden paddle of a large spoon to press the potatoes against the side of the pot to break them up.
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Season the soup with 2-3 tablespoons of lemon juice, kosher salt, and freshly ground pepper.
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Stir in the yogurt.
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Turn the heat up to medium Cook for another 3-4 minutes.
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Divide the soup among 4 bowls.
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Top each with the lemon bacon mixture and serve.