Baked Potato Soup

Ingredients

2 cups chicken stock
2 cups milk
4 tablespoons butter
1/4 cup flour
3 bay leaves
1/4 teaspoon black pepper
1 large baking potato, peeled and finely diced
1/2 teaspoon of salt

Toppings:
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup green onions
1/2 cup bacon bits

Directions

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.  Bake in the oven to melt cheese.  This makes 4 cups and serves 2 to 4 people.