| 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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