Step 1

Preheat oven to 375 °F and lightly grease a baking sheet with oil. Prick the potatoes evenly over the top and bottom.

Step 2

Arrange the potatoes on the sheet and drizzle with olive oil. Season with salt and pepper. Bake until tender, about 60 minutes. Cooking time depends on their size. Let cool slightly, then dice into small bite-sized pieces.

Step 3

Melt butter in a large pot and melt over medium heat. Stir frequently to avoid burning. Add the onion; continue cooking while stirring occasionally until the onion is soft and translucent.

Step 4

Mix in the flour. Stir well and frequently while cooking for up to 5 minutes until a thick roux forms.

Step 5

Pour in the chicken broth and water. Season with salt and pepper. Combine well and bring to a boil.

Step 6

Pour in the heavy cream.

Step 7

Add the cooked potatoes. Mix well and simmer for 5 minutes.

Step 8

Serve warm with a garnish of cheddar cheese, bacon bits, and chives in each bowl.