Baked Potato Soup

This is my favorite potato soup recipe! It is the ultimate comfort food. We enjoy it topped with shredded sharp cheddar and bacon.

2 cups water (can use chicken stock)
2 cups milk
4 tbsp butter
1/4 cup flour
3 bay leaves
1/4 tsp white pepper
3 cups potato, diced
1 tsp salt (reduce to 1/2 tsp if you use chicken stock)

Heat water and milk in large saucepan over medium-high heat to almost boiling. Remove from heat and set aside.

In large soup pot, melt butter. Add flour, stirring constantly 3 minutes to cook flour and make a roux. Gradually add the milk mixture to roux, pouring in a slow steady stream while stirring vigorously to blend and eliminate lumps (use a wisk if necessary). Add bay leaves, white pepper, salt, and potatoes.

Cover and continue to simmer over low heat 15 to 20 minutes or until potatoes are tender and soup thickens. Lightly mash potatoes in soup and stir to blend well.

Makes 4 cups.