Baked Potato Soup

1. 1

   Heat chicken stock and milk in large saucepan over medium-high heat to almost boiling.

2. 2

   Remove from heat and set aside.

3. 3

   In large soup pot over low heat, melt butter.

4. 4

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

5. 5

   Gradually add milk mixture to roux, pouring in a slow steady stream while stirring vigorously.

6. 6

   Add bay leaves and white pepper, diced potato and salt.

7. 7

   Continue to simmer over low heat 15 to 20 minutes, until potatoes are tender and soup thickens.

8. 8

   Lightly mash potatoes in soup and stir to blend well.

9. 9

   Pour soup into ovenproof crocks and top with sour cream, Cheddar cheese, green onions and bacon bits.

10. 10

    Bake in oven to melt cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.