4-6 medium potatoes, baked at 400 degrees for about an hour and a half.
In large pot, combine
4 cans chicken broth,
1-2 small onions (chopped)
Salt / pepper to taste
2 cups cold water
Let simmer for 20 mins.
In a separate pot, melt two stick of butter and add 3/4 cup of flour.
Add to broth, stirring well.
Add 1 1/2 cups of heavy cream
Remove skins from potatoes, crumble and add to soup.
Serve with bread, sprinkle Colby-Jack cheese, scallions, bacon bits.