Idaho Potato Soup

Ingredients:

• 6 Idaho potatoes, peeled and cubed
• 6 cups chicken broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• Green onions, chopped (optional garnish)

Instructions:

1. In a large pot, combine the potatoes, chicken broth, onion, garlic, thyme, rosemary, salt, and pepper.
2. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Remove from heat and let cool slightly.
4. Using an immersion blender, blend the soup until smooth. (If you do not have an immersion blender, carefully transfer the soup to a regular blender in small batches and blend until smooth.)
5. Return the blended soup to the pot and stir in the heavy cream.
6. Bring to a simmer and let cook for an additional 5 minutes.
7. Stir in the shredded cheddar cheese until fully melted and incorporated.
8. Ladle the soup into bowls and top each serving with crumbled bacon and green onions, if desired.