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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