• 1/4 pound thick sliced bacon, diced
• 1 yellow onion, diced
• 4 medium baking potatoes, peeled and cut into 1-inch cubes
• 3 cups chicken broth
• 1 cup half & half or whole milk
• 2 sprigs of fresh thyme
• 1 bay leaf
• Salt and freshly ground pepper
• Hot Sauce, to taste

In a soup pot over medium-low heat, cook the bacon until crisp.

Remove the bacon using a slotted spoon and set aside, leaving the fat from the bacon in the pot. Add the diced onion and sauté over medium heat until tender and translucent, about 10 minutes.

Add the potatoes, chicken broth, fresh thyme, bay leaf, salt, pepper and a short dash of hot sauce. Bring the soup to a boil and simmer for 20 minutes or until the potatoes are very tender. Remove the thyme sprigs and bay leaf from the pot.

Using an immersion blender or carefully blending the soup in batches in the blender or food processor, puree the soup until smooth. Return the soup to a cleaned pot and add the half and half. Bring the soup back to a simmer (do not boil!) and adjust the seasoning. Serve hot, garnished with the crispy bacon.

Serves 6 to 8