Baked Potato Soup

2 sticks of butter
1/2 C. flour
4 C. heavy whipping cream
2 C. milk
2 chicken bouillon cubes
4 large baked potatoes, chopped
1/2 tsp. black pepper
1/2 tsp. thyme
salt to taste

Garnish:
Sour cream
Cheddar cheese
Bacon bits
Chives

Melt butter in saucepan over low. Add flour slowly to butter and cook over medium for 10 minutes, stirring frequently.
Bring cream, milk, and bouillon to a boil in separate saucepan. Remove from heat and by using a tablespoon at a time, slowly add the butter and flour mixture to cream mixture until creamy consistency is desired. Stir constantly for 15 minutes.
Add chopped baked potatoes, pepper, thyme, and salt.
Simmer additional 15 minutes.

[if soup is too thick or rich, add in chicken stock or water to thin as desired]

Garnish as serving.

{LDM}