Cut potatoes into bite sized pieces. Fill pan with water until potatoes are just barely covered.
Add chicken broth and bring to a boil. Boil approximately 10 minutes or until potatoes are tender. Turn burner down to low to keep potatoes from boiling
In a separate pan, melt the stick of butter
Add the flour (more flour for thicker soup). Stir with a fork or whisk until combined
Add the cream, stirring CONTINUALLY until boiling. (if you stop stirring it will get lumpy and stick to bottom of pan).
Add this to the potatoes which are NOT boiling
Stir it all together.
Add bacon bits and scallions