Loaded Baked Potato Soup

Super good, and the toppings make it extra fun!

8 slices of bacon, chopped

3 pounds of russet potatoes, cleaned, peeled, and diced...some of the peels reserved

a yellow onion, chopped

4 garlic cloves, minced

2 tablespoons of flour

4 cups of chicken broth

1 cup of heavy cream

1 sprig of fresh thyme

4 cups of shredded sharp cheddar cheese

1 cup of room temp sour cream

salt and pepper

Cook the bacon in a large soup pot. Cook until crisp and remove...add the reserved potato skins and fry for two or three minutes, until browned and crisp. Remove from the bacon grease and add the onion. Cook for five or six minutes. Add the garlic and the flour...stir well. Slowly add the chicken broth and the heavy cream. Add the thyme sprig and the potatoes...bring to a boil and reduce to a simmer until the potatoes are cooked and tender.

Discard the thyme. Transfer the potatoes and liquid in batches to the blender and puree until smooth...or you can use an immersion blender. Puree as much or as little as you like for a smoother or chunkier soup. Return the soup to the pot and stir the cheese in a little at a time. Add the sour cream until well blended. Season with salt and pepper. Serve in large bowls with sour cream, shredded cheddar, chopped scallions, bacon, and Tobassco!