4 large baking potatoes, cooked

1 quart chicken stock
1 cup heavy cream
Kosher salt
black pepper to taste

sour cream
shredded cheddar cheese
green onions or chives, sliced thin
cooked bacon, chopped
 

Prepare the Potatoes:
Bake the potatoes in a 400-degree oven until fork tender, approx 1 hour. 
Cool to room temperature.
Cut the potatoes in half and scoop out the potato (save potato skins for another recipe)
Place the potato into the food processor and pulse until smooth and sticky enough to form a ball. 

The Soup:
In a sauce pan, bring a quart of chicken stock to a boil.
Add the potato mixture to the boiling stock, one large spoonful at a time
Whisk to thicken the soup, we want the soup thick.
Add the cream to the stock to thin it down to serving thickness
Season with salt and pepper.

The potatoes will act slightly different every time due to variables such as:
the type of potato used
how long they were baked 
how long they were mashed in the processor

Do not under process the potatoes or they will not thicken the soup properly
and do not over process the potatoes because they will become glue-like.

Serve Baked Potato Soup in large bowls topped generously with
fresh chopped bacon bits, thinly sliced green onions, shredded cheddar cheese and sour cream.

Prep time: 15 minutes (if potatoes are already baked and cooled)
Cook Time: 15 minutes
Difficulty: Easy
Servings: 4-6