loaded baked potato soup

I just did a lot of baking and am actually going to get it blogged right away.  This was the soup we had for dinner that everyone liked.  I was actually surprised because I expected some of my non baked potato lovers to dislike the soup, but everyone liked it.  I had to spoon feed Aaron because he hasn't decided he likes soup yet, but he ate at least 5 bites, maybe more all of which contained bits of potato.
The idea is from a book I have from the library called Cheap. Fast. Good!  This is only supposed to serve 4 according to the book.  I served it with scones and a salad and stretched it to all 6 of us.

Ingredients

• 1 Tablespoon butter
• 1 large onion (about 1 cup diced- I used a heaping cup.)
• 6 pre-baked potatoes, scooped from the skins and diced (about 3 cups diced - my third cup was heaping) or 2 packages refrigerated hash-brown potatoes
• 1 32 oz box chicken stock
• 1 cup milk
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper (I just added a few grinds of fresh)

Optional for serving (but tasty albeit not vegetarian :)

• real bacon bits (not imitation)
• shredded cheddar cheese

Directions

1. melt butter in a 4 1/2 -5 quart dutch oven or soup pot.  Chop onion and add to butter.  Saute until beginning to brown.  
2. Add the stock bring to a boil.  Add the diced potatoes, sour cream, milk, salt and pepper.  Cook until heated through - 3-5 minutes.  Top with bacon bits and cheese.