Brass parrot baked potato soup

Yield: 1 Servings

Measure Ingredient
6 \N Russet potatoes; peeled and sliced
1½ quart Chicken stock
½ tablespoon White pepper
⅓ pounds American cheese
2 cups Whole milk
1 \N Stick butter
1 cup All-purpose flour
\N \N Sour cream; for garnish
\N \N Crumbled bacon; for garnish
\N \N Chopped chives; for garnish
\N \N Shredded cheese; for garnish

Bring stock to boil. Add white pepper and potatoes. Cook until potatoes are about half done. In a separate pan, melt butter and add flour a little at a time, stirring to make a roux. Cook roux about 3 minutes. Add roux to potatoes a little at a time. Add cheese and milk. Turn down heat to very low and simmer for about 15 minutes. Garnish with a dollop of sour cream, chopped chives and shredded cheese. Makes one gallon of soup.

Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 5, 1998

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