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Loaded Potato Soup

8 slices bacon, chopped

1 large onion, minced

3 garlic cloves, minced

1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)

2 tbsp all-purpose flour

4 cups low-sodium chicken broth

3 lbs Russet potatoes, peeled and cut into 1/2-inch pieces

2 cups shredded cheddar cheese, plus more for serving

1/2 cup heavy cream

salt and pepper

3 scallions, sliced

Cook the bacon in a large pot over medium heat until crispy, 5 to 7 minutes.  Transfer to a paper towel-lined plate.  Pour off all but about 2 tablespoons of the fat.

Add the onion and cook over medium-high heat until softened and lightly browned, about 5 minutes.  Add the garlic and thyme, and season with salt and pepper, cook for an additional minute or so.  Add the flour, and allow to cook for a minute or so, whisking constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan.  Cook until the mixture is starting to thicken, then stir in the remaining 3 cups of  broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into pot.  Cover and cook until the potatoes are tender, 15-20 minutes.

Using a potato masher, mash half the potatoes as smooth as possible while leaving the remaining potatoes intact. Add the shredded cheddar cheese and cream and season with salt and pepper.  Stir to combine and let the soup sit until heated through, about 10 minutes.

Ladle into bowls and top with bacon, shredded cheese, and scallions.