2 cups chicken stock 2 cups milk
4 Tbs. Butter 1/4-cup flour
3 bay leaves 1/4-teaspoon pepper
1 large potato, peeled & finely diced
1/2 tsp salt
1-cup sour cream
1cup shredded cheddar cheese
1/2 cup green onion, finely sliced
1/2-cup bacon bits
Directions: Heat chicken stock & milk in large saucepan over med-high heat to almost boiling. Remove from heat & set aside. Reduce heat to low. In large soup pot, melt butter. Add flour, stirring constantly 3 minutes to cook flour & make a roux.
Gradually add milk mixture to roux, pouring in a slow steady stream, while stirring vigorously to blend & eliminate lumps.
Add bay leaves, pepper, diced potato & salt. Simmer over low heat 15-20 min. until potatoes are tender & soup thickens.
Lightly mash potatoes in soup, blend well. Pour into ovenproof crocks & top w/toppings. Bake in 350 oven till cheese melts.