°6 strip bacon (about 6 ounces), cut to 1-inch pieces
°3 tablespoons bacon fat or butter
° 1 cup onion cut into cubes
°1/4 cup all-purpose flour
° 1/8 teaspoon dried thyme
°2 cups low-sodium chicken broth
° 2 cups of warm milk
°1.5 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
° 1 c shredded sharp cheese°- 1/2 c sour cream
- Salt / Pepper

* Methods 

Heat soup pot on medium-high heat.
Add the bacon pieces to the soup pot over medium heat and cook the bacon until tender and turning into a fat.
Removing bacon from pot and set it apart.
Scrape off most of the grease, but don't scrub the bowl (3 tablespoons of bacon fat, should remain, otherwise use 3 tablespoons of butter).
Add the onion and thyme and sauté until the onions are softened, about 7 minutes.
Sprinkling flour on onions and stir to mixed.
Frying for an add min to cooking flour, stir occasionally.
Stir in chicken broth until combined.
Add the potatoes, milk and the cooked bacon pieces and let it boil.
Reduce the temperature to a low temperature. Simmer until potatoes are soft, 12 to 15 minutes.
Stirring every few minutes so that the bottom does not burn.
When potatoes are soft, adding cheddar cheese & sour cream.
- Season with salt and pepper.
Serve warm and garnished with your desired toppings (crunchy bacon, cheddar cheese, or green onions).

Enjoy !