Baked Potato Soup

Heat chicken stock and milk in a large saucepan over medium high heat to almost boiling. 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 and white pepper. Add diced potato and salt and continue to simmer over low heat 15 to 20 minutes or until potatoes are tender and soup thickens. With a fork and a wooden spoon, lightly mash potatoes in soup and stir to blend well. Pour soup into oven proof soup crock and top with sour cream, cheddar cheese, cream onions and bacon bits. Bake in oven to melt cheese.

Makes 5 cups