Step 1

In a large saucepan over medium-high heat, add the bacon pieces and cook, flipping them once, until crispy and browned, about 5-8 minutes.

Step 2

Transfer the bacon pieces to a paper-towel-lined plate and allow them to cool slightly.

Step 3

Reserve 1/4 cup of the bacon drippings in the saucepan, draining the remainder. If there is less than 1/4 cup of drippings in the pan, use the oil to achieve 1/4 cup total. You may not need any of the oil.

Step 4

Add the onions to the saucepan and cook, while stirring, until tender, about 5-7 minutes.

Step 5

Add the garlic and the thyme to the onions and cook, while stirring, until combined and fragrant, about 1 minute.

Step 6

Add the flour to the onion mixture and cook, while stirring, until combined and the raw flour smell disappears, about 1 minute.

Step 7

Add the broth and the potatoes to the onion mixture and stir to combine.

Step 8

Bring the soup mixture to a boil.

Step 9

Reduce the heat to medium-low and simmer the soup mixture until the potatoes are tender, about 15-20 minutes.

Step 10

Turn off the heat.

Step 11

Optionally, using an immersion blender, purée the soup until it reaches your desired consistency.

Step 12

Add 1/2 cup of the sour cream and 1 cup of the cheddar cheese to the soup and stir to combine until the cheese has melted.

Step 13

Season the soup with the salt and the black pepper.

Step 14

Serve topped with the reserved bacon pieces, the green onions, the extra sour cream, and the extra cheddar cheese.