Directions

• Preheat oven to 350 degrees. Using a fork, prick the potatoes and place on the center rack of the oven. Bake for 1 hour, or until tender.
• Once the potatoes are cooked and cooled, peel and dice the potatoes.
• In a large pot over medium heat, melt the butter. Add flour once butter is melted, and cook for 3-4 minutes.
• Stir the chicken stock, and canna-milk, and let simmer until it begins to thicken. Stir in potatoes, add salt and pepper, and simmer for 5 minutes.
• Using a blender, blend the soup until smooth. Stir in sour cream. If soup is to thick, add in extra chicken stock or milk.
• Top each bowl with cheese, bacon, and chives. Enjoy!