Loaded “Baked” Potato Soup

8 ounces bacon, chopped

3 lbs russet potatoes, scrubbed

1 large onion, chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

4 cups low sodium chicken broth

1 cup heavy cream

1 sprig fresh thyme

4 cups shredded sharp cheddar cheese, plus additional for garnish

1 cup sour cream, plus additional for garnish

ground black pepper

3 scallions, sliced thin

Cook bacon in Dutch oven over medium heat until crisp, about 8

minutes. While bacon is cooking, use vegetable peeler to remove wide

strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-

inch pieces. Using slotted spoon, transfer bacon to plate lined with

paper towels. Add reserved potato skins to bacon fat in pot and cook

until crisp, about 8 minutes. Using slotted spoon, transfer potato

skins to plate with bacon.

Add onion to fat remaining in pot and cook over medium heat until

golden, about 6 minutes. Stir in garlic and flour and cook until

fragrant, about 1 minute. Gradually whisk in broth and cream, stir in

thyme and potatoes, and bring to boil over high heat. Reduce heat to

medium-low, cover pot, and cook until potatoes are tender, about 7

minutes.

Discard thyme and transfer 2 cups** cooked potatoes to bowl. Puree

remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted,

then whisk in sour cream. Return reserved potatoes to pot and season

soup with pepper. Ladle soup into bowls, garnishing with bacon, fried

potato skins, scallions, cheese, and sour cream.

To reheat leftover portions, gently warm the soup in a saucepan over

medium heat until steaming. Do not let the soup boil, which will

cause the sour cream to separate.

**If you prefer a chunkier soup, reserve some of the potatoes in step

3 before blending. Makes

8 servings.