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