°6 tranches bacon (about 6 oz), cut to 1-inch pieces
°3 tsp bacon grease or butter
°1 c diced onion
°1/4 c all-purpose flour
°1/8 t dried thyme
°2 cups low sodium chicken broth
°2 cups milk, warmed
°1.5 pounds potatoes, peel & cut to 1/2 inch pieces
°1 cup grated sharp cheddar cheese
°1/2 cup sour cream
°salt and pepper
*Methods :

Heat soup pot on medium-high heat.
Add the bacon pieces to a soup pot over medium heat and cook the bacon until crispy and fatty.
Removing bacon from pan and set it aside.
Pour out most of the fat, but don't clean the pan (3 tbsp bacon fat, should remain, otherwise use 3 tbsp butter).
Add onion and thyme and sauté until onion is tender, about 7 minutes.
Sprinkle the flour over the top of the onion and stir until combined.
Sauté for an additional minute to cook the flour, stirring occasionally.
Stir in chicken broth until blended.
Add the potatoes, milk and cooked bacon, bring to the boil.
Reduce heat to low; simmer to potatoes are tender, 12 to 15 mn.
Stir occasionally every few minutes so the bottom doesn't burn.
When the potatoes are tender, stir in the cheddar cheese and sour cream.
Season with salt and pepper.
Serving hot, garnish with desire top (crispy bacon pieces, cheddar cheese or green onion).
Enjoy !