This is by far my favorite soup, with creamy and bold flavors, it doesn't leave me bloated like some of the other potato soups have.
5 medium potatoes peeled 1/4 onion diced 1 cup heavy cream 1 cup chicken broth 2 teaspoons of salt 1 teaspoons of pepper 2 Tablespoons of butter 2 Tablespoons of flour 1 cup of shredded cheese 1/4 cup of sour cream crumbled bacon Preheat oven to 375 degrees F. Wash and peel potatoes, carefully poke holes into the potatoes and wrap them in foil. Place them on a cookie sheet in the oven and bake until tender. in a medium pot sauté the onions until tender. Now add the butter and stir until melted, add the flour continue to stir until you form you roux. Pour in the chicken broth and stir until it thickens. Gradually add the heavy cream and sour cream, stir until the sour cream is melted add the salt and pepper. At this point the potatoes should be done. If so pull them out to let them cool. Carefully unwrap the potatoes, gently mash them down, then give them a rough chop and add them to the soup. Stir it some more to gradually break up the potatoes. Now sprinkle in the cheese and bacon then give it one last stir and remove from heat and enjoy.