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.