Melissa’s Potato Soup
4-6 baked potatoes ( I like to bake mine the day before and refrigerate them, that way they cut nice and aren't hot)
2 cups chicken broth
2 cups milk
1/2 c. butter or margarine
3/4 c. flour to thicken
real bacon bits and grated cheese to top
You just make your cream sauce by melting the butter. Add the flour. stir. Add the broth and milk. wisk it all together. Salt and pepper to taste. I like to add a little bit of the real bacon bits (found near the normal bacon bits in store) to the soup as it thickens. Then add the diced up baked potatoes. serve with grated cheese and bacon bits.