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Brass Parrot Baked Potato Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy American Soups 1 Servings

INGREDIENTS

6 Russet potatoes; peeled and sliced
1 1/2 qt Chicken stock
1/2 tb White pepper
1/3 lb American cheese
2 c Whole milk
1 Stick butter
1 c All-purpose flour
Sour cream; for garnish
Crumbled bacon; for garnish
Chopped chives; for garnish
Shredded cheese; for garnish

INSTRUCTIONS

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@foothill.net> on Feb
5, 1998

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