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Loaded Potato Soup

6 ea Peeled Idaho potatoes (1/2"Diced)
2-Cup Heavy Whipping Cream
1-Cup Sour Cream
1/2 C Chicken Base or Bouillon (In 5 Cups Water)
1/2 C Bacon bits
1 T Kosher Salt
1 tsp Black Pepper
1 TBL Cheddar Cheese (Added to each serving)
1 tsp Chives (Added to each serving)

Add Potatoes and Whipping Cream Seasonings to Chicken Stock water. Cook for 10 Min @ Rolling boil. Add Bacon, Sour cream and Black Pepper. Cook until potatoes are soft and portion into serving bowls. Garnish with Chives and Cheese.  Serves four.