– 6 slices bacon (about 6 oz.), cut into 1-inch pieces
– 3 tablespoons bacon grease or butter
– 1 cup diced onion
– 1/4 cup all-purpose flour
– 1/8 teaspoon dried thyme
– 2 cups low-sodium chicken broth
– 2 cups milk, warmed
– 1.5 pounds potatoes, peeled and cut into 1/2-inch pieces
– 1 cup shredded sharp cheddar cheese
– 1/2 cup sour cream
– salt and pepper
– Heat a soup pot over medium-high heat.
– Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.
– Remove the bacon from the pot and set it aside.
– Pour off most of the grease, but do not clean the pot (3 tablespoons of bacon grease, should remain, otherwise use 3 tablespoons of butter ).
– Add onion and thyme and sauté until onion is soft, about 7 minutes.
– Sprinkle the flour on top of the onion, and stir until combined.
– Saute for an additional minute to cook the flour, stirring occasionally.
– Stir in the chicken broth until combined.
– Add potatoes, milk and cooked bacon bits, bring to a boil.
– Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes.
– Stirring occasionally every few minutes so that the bottom does not burn.
– When the potatoes are soft, stir in the cheddar cheese and sour cream.
– Season with salt and pepper.
– Serve warm, garnished with desired toppings(crisp bacon pieces,cheddar cheese or green onion).