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.
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.