Peel and Boil 2lbs of potatoes in water salted with 5grams sea salt until tender

Poke holes throughout remaining 1lbs of potatoes wrap in foil and bake in over at 400F for 1 hour

Fry bacon to preference

Small Dice 64 grams of white onions and mence 20 grams of fresh garlic

In a stock pot melt 4 Tbsp of butter add onion and garlic cook until tender

Add 3 cups chicken broth, 2 cups milk, and 1 cup half and half to stock pot

Add 2tbs of flour and 2tbs of sour cream whisk until smooth

Mash the boiled potatoes and add them to the stock pot and bring to a simer

Using an immersion blender or normal blender, blend soup base until smooth and return to stock pot

Cube the baked potatoes into bite size pieces and cook for 5 min

Add salt and pepper to taste

Pour soup into bowl and top with cheese, bacon and green onions

Hot sauce optional!