Loaded Baked Potato Soup

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From cook's country. If you prefer a chunkier soup, reserve some of the potatoes in step 3 before blending.

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Steps

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Cook bacon in dutch oven over medium heat until crisp , about 8 minutes.

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While bacon is cooking , use vegetable peeler to remove wide strips of potato peel.

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Reserve peels.

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Cut peeled potatoes into 3 / 4-inch pieces.

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Using slotted spoon , transfer bacon to plate lined with paper towels.

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Add reserved potato skins to bacon fat in pot and cook until crisp , about 8 minutes.

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Using slotted spoon , transfer potato skins to plate with bacon.

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Add onion to fat remaining in pot and cook over medium heat until golden , about 6 minutes.

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Stir in garlic and flour and cook until fragrant , about 1 minute.

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Gradually whisk in broth and cream , stir in thyme and potatoes , and bring to boil over high heat.

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Reduce heat to medium-low , cover pot , and cook until potatoes are tender , about 7 minutes.

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Discard thyme and transfer 2 cups cooked potatoes to bowl.

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Puree remaining soup in batches in blender until smooth.

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Return to pot and warm over medium-high heat.

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Off heat , stir in cheese until.

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Ingredients

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bacon, russet potatoes, onion, garlic cloves, all-purpose flour, low sodium chicken broth, heavy cream, fresh thyme, sharp cheddar cheese, sour cream, ground black pepper, scallions