Wash, scrub, and bake the potatoes for an hour in the oven . When cooked, set them aside.
Mix the flour and butter in a soup pan to prepare your roux. Add milk and stir continuously until it’s thick. Remove the skin from the potatoes and cut the cooled potatoes into 1 inch cubes.
Add the chicken broth and then add the cubed potatoes to the mixture. Heat the mixture until desired temperature.
Season it with salt and pepper. You can also add toppings like cheese, bacon or chives.