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

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