Instructions: In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses.

Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.

In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 1 1/4 hours.

Add remaining 2 cups broth, sherry, and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally, about 10 minutes.

Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.

This recipe yields about 9 cups; 8 to 10 servings.

Comments: If making up to 1 day ahead, cover soup and bacon separately and chill airtight; to reheat soup, stir occasionally over medium-high heat until steaming.

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