Brass parrot baked potato soup
Last updated 6/12/2012 1:10:11 AM. Recipe ID 37335. Report a problem with this recipe.
Title: Brass parrot baked potato soup
Yield: 1 Servings
6 Russet potatoes; peeled and
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.
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