Loaded Baked Potato Soup

Heat a large stock pot over medium heat, slice bacon into ¼-inch pieces and sauté until crisp. Remove bacon from pan and drain on paper towels. Pour off all but 3 tablespoons of the bacon drippings from the pot. Add onions to bacon drippings and cook, stirring frequently, until translucent. Add garlic and sauté until fragrant. Add the fresh thyme and cut potatoes to the onions and garlic, season with salt and pepper. Cook, stirring occasionally, for 3-5 minutes allowing the potatoes to get evenly coated with the onions, garlic and herbs. Add enough chicken stock to the pot to just cover the potatoes. Reduce heat to low, cover and simmer for 15 to 20 minutes or until potatoes become fork tender.

Mash potatoes roughly with a fork or potato masher. Scoop out half the soup mixture and puree in a blender until smooth then return to pot. If you have an immersion blender even better, just give the soup a few pulses. You want a creamy soup but still a nice bit of chunky potatoes for texture.

Add butter and heavy cream to pot. Stir to combine and season to taste. If the soup is too thick, add more chicken stock until you have your desired consistency. Stir in half the bacon and cook an additional 2 to 3 minutes.

Serve in large bowls garnished with sharp cheddar cheese, crumbled bacon and fresh chives or green onions.