Potato Soup

6 slices bacon cut into 1-inch pieces
1 onion, diced
1 clove of garlic chopped
1/8 tsp, dried thyme
3 baking potatoes (about 2 lbs total), peeled and cut into 1/2 inch pieces
31/2 cups low-sodium chicken broth
1 cup sour cream
Salt and pepper
2 tbsp. minced fresh chives

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

Discard all but about 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.

Ladle soap into bowls and top with chives and bacon.