Brass parrot baked potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Russet potatoes; peeled and sliced | |
| 1½ | quart | Chicken stock |
| ½ | tablespoon | White pepper |
| ⅓ | pounds | American cheese |
| 2 | cups | Whole milk |
| 1 | Stick butter | |
| 1 | cup | All-purpose flour |
| Sour cream; for garnish | ||
| Crumbled bacon; for garnish | ||
| Chopped chives; for garnish | ||
| Shredded cheese; for garnish | ||
Directions
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