Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Brass Parrot Baked Potato Soup

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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.