Simple Loaded Baked Potatoe Soup

Baked Potatoes Skin On and Medium Diced 5 ea
Chicken Stock 1 gal
Milk or Heavy Cream 2 qt
Bacon Bites 1/2 c
Sour Cream 1 c
shreded Cheedar Cheese 2 c
chives or Green Onion 1/4 c
Salt  To Taste
Pepper  To Taste
Bay Leave 1 ea
Roux 2 c

heat chicken stock and bay leave to boiling add roux, reduce to a simmer, cook for 10 minutes, add heavy cream bring back up to tempture and add cheese stir until cheese is completely melted and the base just coats the back of a spoon, if it is not thick enough add more roux at this time, or if to thick add more cream, add all other ingredients and simmer for 20 minutes. keep warm and serve.