2 lg. baking potatoes
1/2 c. butter
1/2 c. flour
2 c. milk
2 c. chicken broth
Salt and pepper to taste

Scrub and bake potatoes 1 hour at 350°F; put aside.

Make a roux in heavy soup pan using butter and flour. Add milk; let thicken, then add broth until thickened. Add 2 large potatoes, cubed (skin on). Salt and pepper. Serve hot.

Optional Toppings: Cheese, bacon and chives.