Creamy Potato Soup With Bacon

1. 1

   In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp and browned, 6 to 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble.

2. 2

   Discard all but 2 Tbsp. fat and return pot to medium heat. Add onion, garlic and thyme and saute until onion is soft, about 7 minutes. Add potatoes and broth; bring to a boil. Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes. Working in batches, process in blender with sour cream until smooth. Season with salt and pepper.

3. 3

   Ladle soup into bowls and top with chives and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.