Creamy Potato Soup with Bacon

Prepare this light potato soup in a blender, which gets a creamy consistency thanks to the addition of sour cream and a piquant taste from bacon, onions and garlic.
In a large saucepan over medium-high heat, saute the bacon, stirring occasionally, until crisp and browned, 6 to 8 minutes. Transfer to paper towels to stack. When it cools down enough, crumble it.Discard all but 2 tablespoons. Drizzle with the fat and put the pan on medium heat. Add the onion, garlic and thyme and simmer until the onion is tender, about 7 minutes. Add the potatoes and stock; bring to a boil. Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes. Whisk in portions in a blender with sour cream until smooth. Season with salt and pepper.Ladle the soup on plates and top with the spring onions and bacon.