- 6 slices bacon diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour for thickening
- 4 cups russet potatoes peeled and diced (about 4–5 medium potatoes)
- 3 cups chicken broth or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- ½ teaspoon dried thyme optional
- 1 cup shredded cheddar cheese optional, for extra richness
- 2 green onions chopped (for garnish)
Note: You can substitute half-and-half for milk and cream. For a vegetarian version, omit bacon and use olive oil and vegetable broth.