Double Stuffed Potato Soup
Serves 8-10

1 tablespoon extra virgin olive oil
2 cups chopped onions or leeks
6 cups potatoes, peeled and diced
8 cups chicken or vegetable stock
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk or half and half
crumbled bacon, for garnish
chopped chives, for garnish
shredded cheddar cheese, for garnish

Heat oil in a large stock pot over medium high heat; add onions or leeks and saute until slightly softened. Add potatoes, stock, thyme, salt and pepper and simmer until vegetables are tender. Puree in the blender or using a stick blender in the pot. Add milk or half and half, and stir to combine. Adjust seasoning. To serve, top bowls of soup with choice of bacon, chives and cheese.