Instructions

1. In a large pot, cook the bacon over medium heat until almost crisp. Flip once. Remove and set aside for later.
2. Add the onion to the pot, sprinkle with salt. Stir occasionally until almost translucent.
3. Add the arrowroot powder and mix with the onions. Add 1/2 a cup of broth, stir until the arrowroot is completely dissolved.
4. Add 1/2 the potatoes to the pot. Gently pour in the remaining broth.
5. Sprinkle in the salt, basil, and thyme.
6. Using an immersion blender, blend the soup until smooth.
7. Add the remaining potatoes and milk Cook over low heat for about 5 minutes or until the soup is hot.
8. Serve and sprinkle with cheddar cheese, bacon, and green onions.