Bread Soup

Soak bread in 2 qts of the chicken stock in a large stockpot until bread is soft. Add vegetables and bring to a boil. Reduce heat and simmer until vegetables are tender, stirring often. Let cool. Puree in batches in a blender. Note: at this point it can be refrigerated until ready for use. Melt butter in a small saucepan over low heat. Add flour and cook 2 to 3 minutes without browning. Add salt and white pepper to taste. Return pureed mixture to stockpot with the remaining 2 cups of chicken stock and bring to a boil. Add roux, mixing slowly and well to prevent lumps, and cook until soup thickens and is creamy, stirring occasionally. Just before serving, add cream and milk and heat through. Do not let soup return to the boil. Add additional salt and white pepper to taste.