Step 1: Cook the Bacon
In a large pot, cook the diced bacon over medium heat until crispy (5–7 minutes). Remove with a slotted spoon and set aside. Leave 2 tablespoons of bacon drippings in the pot.

Step 2: Sauté Onions and Garlic
Add diced onion to the pot with the reserved bacon fat. Sauté until softened and translucent (about 4–5 minutes). Stir in minced garlic and cook for another minute until fragrant.

Step 3: Add Potatoes and Broth
Add the cubed potatoes and chicken broth to the pot. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.

Step 4: Blend the Soup
Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or leave some chunks for texture. Alternatively, blend in batches using a countertop blender.

Step 5: Stir in Cream and Season
Return the pot to low heat. Stir in heavy cream and mix until combined. Season with salt, black pepper, and optional dried thyme. Allow the soup to warm through for 5 minutes without boiling.

Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with crispy bacon and fresh parsley or thyme. Serve warm with crusty bread or crackers.