Creamy Potato Soup

• Meat

  • 6 oz 6 slices bacon

• Produce

  • 1 cup Onion
  • 1 1/2 lbs Potatoes
  • 1/8 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Bacon grease or butter
  • 1 cup Cheddar cheese, sharp
  • 2 cups Milk
  • 1/2 cup Sour cream

Found on sugarapron.com

Ingredients

• 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

Directions

• 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).