Use leftover baked potatoes that have been refrigerated or microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix olive oil and flour. When roux is thickened a bit, gradually blend in milk, chicken broth, and thyme leaves. Season with salt and pepper. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture.
Serve soup with sour cream, cheese, green onions, and bacon to garnish.