Baked Potato Soup - cooking recipe

Ingredients

2 c. chicken stock
2 c. milk
4 Tbsp. butter
1/4 c. flour
3 bay leaves
1/4 tsp. white pepper
1 large Idaho potato, peeled and finely diced
1/2 tsp. salt

Preparation

Heat chicken stock and milk in large saucepan over medium-high heat to almost boiling.
Remove from heat and set aside.
In large soup pot over low heat, melt butter.
Add flour, stirring constantly 3 minutes to cook flour and make a roux.
Gradually add milk mixture to roux, pouring in a slow steady stream while stirring vigorously.
Add bay leaves and white pepper, diced potato and salt.
Continue to simmer over low heat 15 to 20 minutes, until potatoes are tender and soup thickens.
Lightly mash potatoes in soup and stir to blend well.
Pour soup into ovenproof crocks and top with sour cream, Cheddar cheese, green onions and bacon bits.
Bake in oven to melt cheese.