Modified Baked Potato Soup Recipe

I finally made my baked potato soup recipe and I made some changes, more green onions and less cheese. I baked the potatoes and then scooped out the insides. I cooked the green onions and garlic until they were soft then added the potato innards. I added enough chicken stock to make the potato mixture wet then added the cream. I cooked that until it got warm (about five minutes) and added the cheese. I let the cheese melt and then added the bacon. I used hickory smoked bacon and only 2 slices. It only made two smallish servings, but the biscuits made the meal complete. The biscuits came out richer than I like my biscuits so next time I'm going to put less butter (1/4 c instead of 1/3 c) and add some milk (about 1/4 c).

So an organized version of my rambling:
Baked Potato Soup:
2 lb White or Yukon potatoes
1 Tbs Butter
1 1/2 c Green Onions, chopped
2 Tbs Garlic
1/2 c Chicken Stock
1 c Heavy Cream
1/2 c Cheddar Cheese, grated
2 Slices Bacon, cooked and chopped
Salt
Pepper

Bake the Potatoes at 400 degrees for an hour. Melt the Butter in a pot on med-low heat. Add Green Onions and Garlic and cook until the Green Onions become soft. Chop the Potatoes. Add the Potatoes and Chicken Stock to the Green Onions and Garlic. Add the Heavy Cream and cook until hot over medium heat (about 5 minutes). Add the Cheese and stir until melted. Add the Bacon and stir to mix. Season to taste with Salt and Pepper and serve.