Creamy Potato soup

• 8 baked sm russets potatoes ( chilled overnight )
• 1 quart heavy cream
• 1 stick butter
• 1/4 cup flour ( for rue )
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp white pepper
• 1 small can chicken broth 14.5 ounce
• 8 slices precooked bacon
• pinch fresh or freeze dried chives

1. Take bacon cut into small pieces ( kitchen scissors are fast ) in small pan crisp up bacon and set aside..
2. Remove skin from chilled pre baked potatos and cut into small cubes.. Set aside..
3. Melt butter on med/high heat.. Whisk in flour and cook off rue to remove any flour taste ( 2 - 3 min sizzle should do)
4. Add chicken broth to rue and whisk together... No lumps... Heat a threw 1 minute
5. Add heavy cream to broth and whisk together... Med heat...Becomes labor intense now, don't burn cream keep stirring
6. Add seasoning... Salt,pepper, white pepper, onion and garlic powder... Stir threw..
7. Put diced potatoes and heat threw, add bacon as well
8. Once heated taste, salt or pepper any further depending on your tastes...
9. Serve with chives on top each serving... Cheddar optional...

russets potatoes, heavy cream, butter, flour, onion, garlic, white pepper, chicken broth, bacon, chives

Taken from cookpad.com/us/recipes/343657-creamy-potato-soup (may not work)