Golden Potato Soup

2 Tbsp. butter
2 Tbsp. canola oil
6 medium potatoes, peeled and cubed
1 tsp. garlic salt
1/4 tsp. pepper
2 cans (14.5 oz) chicken broth
2 small onions, chopped
1/2 c. crumbled cooked bacon
2 garlic cloves, minced
2 tsp. dried rosemary, crushed
2 tsp. dried thyme
2 c. hot water
1 Tbsp. + 1 tsp. chicken bouillon granules
2 c. heavy whipping cream
1 c. shredded Cheddar cheese

In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. Stir in the broth, onion, bacon, garlic, rosemary, and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.