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Title: Brass Parrot Baked Potato Soup Categories: Soups Yield: 1 Servings 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 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" 5, 1998 |