"Baked" Potato Soup

I put the word "baked" in quotes because I actually microwave the potatoes to as a time-saver for a weeknight meal, but you can certainly bake them if you have the time.  This soup is fantastic.  It's creamy, thick and really hearty.  You can always thin it out by taking away some cream and adding more 1% milk or chicken stock, but I love it just the way it is.  I adapted from Annie's Eats based on the ingredients I had on-hand.

Ingredients
4-5 large russet potatoes
1/2 large yellow onion, diced
1 cup shredded carrots
1/2 cup flour, divided
4 tbsp butter
1 3/4 cup 1% milk
3/4 cup heavy cream
2 1/2 cups low-sodium chicken stock
3/4 cup shredded cheddar cheese
4 oz. chive cream cheese, softened
2 tsp. kosher salt
ground black pepper, to taste
optional garnishes:  crumbled bacon, shredded cheese, scallions, sour cream

Directions
Clean the potatoes.  Using a knife or fork,  poke holes all around the potatoes.  Place potatoes in a dish and add a few teaspoons of water (enough to create steam).  Microwave for 4 minutes at a time until completely cooked through and softened.  Alternatively, you can bake the potatoes for an hour in a 400 degree oven (I just don't have that kind of patience).  Let cool enough to handle, then scoop out the insides into a bowl and make sure every bit is mashed and soft.

Meanwhile, melt butter in stock pot and saute onions and carrots until softened and translucent.  Add 1/4 cup of flour and cook down for a few minutes.  Add the additional 1/4 cup of flour and cook down until the roux is golden and all the flour is blended.  Add the salt, pepper, milk, heavy cream and chicken stock and bring to a slow bubble, about 6 - 8 minutes.  Take 1/3 cup of the hot liquid and blend with the cream cheese, until the cream cheese is completely dissolved.  Add back to the stock pot.  Add shredded cheddar cheese and potatoes and mix until completely smooth and piping hot.  Serve with optional garnishes.  I highly recommend adding some crumbled bacon at the very least!