°6 strips bacon (about 6 ounces), cut into 1-inch pieces
°3 tablespoons bacon 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 of hot milk
°1.5 pounds potatoes, peeled and cut into 1/2-inch pieces
°1 cup grated cheddar cheese
°1/2 cup sour cream
°Salt and Pepper
Heat the pot over medium high heat.
Add the bacon pieces to the pot over medium heat and cook the bacon until it’s crispy and oily.
Removing bacon from the skillet also set it apart.
Remove most of the fat, but don’t clean the skillet (3 tablespoons of bacon fat should remain, otherwise use 3 tablespoons of butter).
Add the onion and thyme and sauté until the onion softens, about 7 minutes.
Sprinkling flour on onions and stir to combine
Saute for an additional minute to cook the flour, stirring occasionally.
Stir in chicken broth until blended.
Add the potatoes, milk and cooked bacon and bring to a boil.
Turn the heat down to low. Simmer until potatoes are tender, 12 to 15 minutes.
Stir occasionally every few minutes so the bottom doesn’t burn.
When the potatoes are soft, add the cheddar cheese and sour cream.
Season with salt and pepper.
Serve hot, garnished with your desired toppings (crunchy bacon bits, cheddar cheese, or green onions).