6 slices of bacon
1 onion, diced
1 clove garlic, chopped
1/8 tsp dried thyme
3 baking potatoes, peeled and cut into 1/2-inch pieces
3 1/2 cups low sodium chicken broth
1 cup sour cream
Salt and Pepper
2 Tbsp minced fresh chives
In a large pot over medium heat, cook bacon, stirring occasionally until crisp.
Transfer to paper towels and drain.
When cool crumble the bacon.
Discard all but 2 Tbsp fat and return to pot to medium heat.
Add garlic, onion, and thyme and saute’ until onion is soft, about 7 minutes.
Add potatoes and broth; bring to boil.
Reduce heat to low simmer until potatoes are tender, 12-15 minutes.
Working in batches, process in blender with sour cream until smooth.
Season with salt and pepper.
Ladle soup and top with chives and bacon.
Thanks all you!