In an oiled pot or Dutch oven over medium-high heat, arrange bacon strips and cook for 2 minutes per piece or until golden brown. Remove the bacon from the pot and set it aside to cool, leaving the bacon fat in the pot.
Add diced onion and garlic to the reserved bacon fat and cook until fragrant (1-2 minutes).
Add the diced potatoes and stir. Sautee for 3 to 4 minutes. Return the bacon to the pot and stir in chicken stock and milk until the potatoes are covered. Simmer for 15 to 20 minutes.
In a separate skillet over medium heat, whisk together butter and flour, stirring constantly for 1 to 2 minutes. Whisk in yogurt, salt, pepper, and pepper.
Once thickened, add the yogurt mixture to the pot of potatoes and bacon. Add additional salt and pepper as needed.
