Baked Potato Soup with Cheddar and Bacon

In a soup pot melt 3T butter. Whisk in 3T whole whet flour. Cook for 2-3 minutes. Whisk in 2 C heavy cream and 3 C whole milk until blended. Stir in 3 C boiled cubed potatoes, 4 sliced of cooked bacon, chopped, and 4 chopped scallions. Reduce heat to low and simmer for 2 hours. Using immersion blender, blend soup to desired consistency. Add 1 C chopped, boiled potatoes and cook on low to heat potatoes through. Season to taste with salt and pepper. Garnish with shredded cheddar cheese.