Wrap potatoes in aluminum foil sheets and poke with a fork or knife to help baking go quicker.
Place potatoes in the oven and bake for about 20-25 minutes. The potatoes won't be fully cooked, but just enough to be baked for your soup.
While the potatoes are baking, chop onion and combine with chicken broth, heavy whipping cream, salt, season-all salt, garlic powder and slap your mama seasoning into a stock pot. (This is my favorite stock pot.)
Cook on medium-low heat while the potatoes are baking.
Once the potatoes are done, carefully chop them into 1 inch cubes and add them to the soup liquid.
Increase heat to medium-high heat and cook an additional 20 minutes to fully cook potatoes.
After cooking the baked potato soup together for 15 minutes, remove a cup of liquid and mix in cornstarch.
Add cornstarch and soup back into the stock pot and cook an additional 5-10 minutes to thicken the base.