Baked Potato Soup

2 cups chicken stock

2 cups milk

4 tablespoons butter

1/4 cup flour

3 bay leaves

1/4 teaspoon black pepper

400g baking potato, peeled and diced

1/2 teaspoon of salt

Toppings:

1 cup sour cream

1 cup shredded cheddar

1/2 cup green onions

1/2 cup bacon bits

Heat chicken stock and milk in large saucepan over medium-high

heat to almost boiling (do not boil as milk will scorch.) Remove from

heat and set aside. Reduce heat to low. In a large soup pot, melt butter.

Add flour, stirring constantly for 3 minutes to cook flour and make a roux.

Gradually add milk mixture to roux, pouring in a slow steady stream

while stirring vigorously to blend and eliminate lumps. Add bay leaves,

pepper, diced potato, and salt. Continue to simmer over low heat for

15 to 20 minutes or until the potatoes are tender and soup thickens.

Lightly mash potatoes in soup, and stir to blend well. Pour soup into

ovenproof soup crocks and top with sour cream, cheddar cheese,

green onion, and bacon bits.

This makes 4 cups and serves 2 to 4 people.