Wash and peel the potatoes. Cut the potatoes into small cubes that are 3/8th of an inch in width.
Soak the potato cubes in a bowl of water for 5 minutes. Make sure to add enough water to the bowl so that it completely covers all of the cubes. Keep the bowl aside.
In a large pot, melt the butter over medium heat. Wait to melt the butter and add all-purpose flour to it. And stir gently to mix the flour. Cook on medium heat for approximately one minute, stirring frequently, or until the mixture smells like pie dough.
Pour in chicken stock and heavy cream to the cooked roux, and keep stirring the soup every few minutes until it reaches your ideal consistency.
Now, drain the water from the bowl of potatoes, and add them to the pot. To season the dish, add salt and ground white pepper to taste.
Keep cooking until the potatoes can easily be pierced with a fork. It should take around 30 minutes.
Top with the garnishing items. Serve!