Chili’s Baked Potato Soup

2 1/2 pounds russet potatoes
4 ounces butter
½ cup all-purpose flour
1 1/2 quarts chicken stock
2 cups heavy cream
2 tablespoons salt
1 teaspoon ground white pepper
1/2 cup crumbled bacon
1/2 cup chopped chives
1/2 cup shredded Cheddar cheese

Wash potatoes and peel them.
Cut potatoes into ⅜-inch cubes.
Place potato cubes in a bowl. Add enough water to the bowl to cover the potatoes. Soak for 5 minutes.
Melt butter in a large pot, over medium heat.
When the butter has melted, add all-purpose flour.
Cook on medium heat for about 1 minute. The roux should become fragrant and smell like pie dough cooking.
Add chicken stock and heavy cream. Stir until the soup thickens.
Drain the potatoes and add them to the pot…
Season with salt and ground white pepper.
Cook until the potatoes are fork tender, about 30 minutes.
Serve garnished with crumbled bacon, chopped green onions, and shredded cheese.