Loaded Baked Potato Soup with Crispy-Fried Potato Skins

Ingredients:

• 8 slices of bacon, chopped
• 3 lbs. russet potatoes, scrubbed
• 1 onion, chopped fine
• 2 t. minced fresh thyme
• 2 T. flour
• 4 c. low-sodium chicken broth
• 1 c. half n half
• salt & pepper
• 2 c. sharp cheddar cheese, plus more for serving
• 1 c. sour cream, plus more for serving
• thin-sliced scallion

Course: lunch,soup,main course,main dish,dinner

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