Loaded Baked Potato Soup

This is one of those recipes that came about through trial and error.  I decided to make a go at one of my favorite "fatty" soups,  Loaded Baked Potato Soup.  I couldn't find a recipe that I liked so I decided to combine elements from a variety of different ones.  Unfortunately, during that process I failed to take note or write down all the things I was doing.  So, here is a close approximation of the final product.  The great thing about this soup is its pretty hard to mess up. You can easily add and taste ingredients along the way till you find whats right for you!


Ingredients:
4 large russet potatoes
1 1/3 sticks of butter
2/3 cup all purpose flour
1-2 tsp salt
1 tsp pepper
3 cups milk
1 cup heavy cream
2- 3 cups chicken stock
1 cup sour cream
3-4 tbls chopped green onions
6 slices of cooked bacon, chopped
1 cup shredded cheddar cheese


Clean potatoes and bake at 400 until tender; about 1 hour.   Peel and cube potatoes and set aside.  In a large pot make a rue. (melt the butter, stir in flour, salt and pepper. Using a whisk gradually add milk, continually stirring until smooth and creamy.) Bring to a boil; cook and stir for a couple minutes or until thickened.  Add chicken stock and reduce heat to medium-low.  Add cubed potatoes and sour cream.  With immersion blender, blend until smooth.  (if you do not have an immersion blender, blend in batches in counter blender).  Garnish with onions, bacon, and cheese.  Enjoy!