Panera Baked Potato Soup

5 russet potatoes
4 cans chicken broth
1 teaspoon thyme
1 teaspoon basil
9 strips thick cut smoked bacon, cooked until crisp
2 cups whole milk
1 tablespoon freeze dried chives
4 tablespoons cornstarch
6 tablespoons whole milk
salt and pepper, to taste
cheddar cheese, for garnish
green onions, for garnish

In a large pot, simmer the potatoes in the chicken broth with the thyme and basil until tender, but not falling apart.
Add the crumbled bacon, whole milk, and chives. Season with salt and pepper, to taste.
Bring to a simmer.
Mix the cornstarch with the 6 tablespoons of whole milk.
Add the cornstarch mixture and stir until thickened. Simmer again.
Serve each bowl topped with cheddar cheese and green onions.