Growing up in the South, these potatoes were a staple on our table. I still can't get enough!

Place the peeled and cubed potatoes in a large pot and cover with water.
Bring the pot to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes.
In a separate bowl, whisk together the flour and 1/4 cup of water until smooth.
Once the potatoes are tender, reduce the heat to low and stir in the flour mixture to thicken the broth.
Add the milk, salt, pepper, onion flakes, butter, and bacon grease to the pot, stirring to combine.
Stir in the minced garlic and fresh thyme, allowing the flavors to meld for an additional 5 minutes.
Remove from heat and let the dish sit for a few minutes before serving to allow the flavors to fully develop.
Variations & Tips
For a vegetarian version, omit the bacon grease and use olive oil instead. You can also add a variety of fresh herbs such as rosemary or parsley for different flavor profiles. For a heartier dish, consider adding cooked, crumbled sausage or diced ham. If you prefer a creamier texture, increase the amount of milk or add a splash of cream. Adjust the seasoning to your taste, and feel free to experiment with different types of potatoes, such as Yukon Gold or red potatoes, for varied textures and flavors.