Ingredients

1 quart chicken stock
5 sprigs thyme
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets
1/2 pound yellow onions
1 cup whipping cream
1 baked potato
12 ounces Cheddar, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallions, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish

Directions

Preheat oven to 400 degrees
Fahrenheit.

In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.

In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add
whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).

To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of
shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and
serve.