Golden Loaded Baked Potato Soup

Directions

Heat a large stock pot, filled with water, to medium-high. Add the potatoes and cook until just tender. Drain the potatoes, and peel off the skins. I left a few pieces on, but you don't have to. Chop the potatoes into 1/2" pieces and set aside. Take 3/4 of the potatoes and mash them. Add them back in with the potatoes. Return to your stock pot and heat it up to medium heat. Add the unsalted butter and the tub of Knorr Homestyle Stock. Heat, whisking occassionally until melted, and add the onion. Cook until transleucent, about 3-4 min. Quickly whisk in the flour and continue to whisk for about 1 minute in order to cook out the flour taste. The mixture should be clumpy, and golden in color. Add the cream and milk, whisking as you pour in order to dissolve the lumps. Bring the mixture to a boil and then turn down to simmer until it begins to thicken, about 5-10 minutes. Add the sour cream, honey, and seasonings. Add the potatoes back in, and continue to cook for another 5-10 min. Serve in bowls, topped with cheese, bacon, sour cream and a drizzle of honey. You will love it!.