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3 lbs. potatoes, washed and peeled (save the peel to fry for topping)
1 onion, chopped
2 cloves of garlic minced
1-11/2 cups heavy cream
1-11/2 cups half & half
3-4 cups chicken broth
1 sprig of fresh thyme
1 lb. bacon fried (save grease to fry potato peels in
scallions, chopped
4 cups cheddar cheese
1 cup sour cream

Wash and peel potatoes. In big pot, saute' onion in butter until transparent. Add garlic, heat for 20 seconds. Add heavy cream, half & half, and chicken broth. Add potatoes and the thyme. Bring to soft boil. When it begins to boil, reduce heat. In separate pan, fry bacon. Use the bacon fat to fry the potatoes skins. Add half of the bacon to the soup crumbled and save the other half as a garnish. Put half of the chopped scallions into the soup, save the other half for garnish. When potatoes are fully cooked, raise the heat slightly, and add the shredded cheddar, until melted into the soup. Remove from heat and add in the sour cream. Mix through and top all bowls with bacon, scallions, and fried potato skins![[In-content Ad]]

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