Brass Parrot Baked Potato Soup Recipe

click to rate
0 votes | 184 views
Servings: 1

Ingredients

  • 6 x Russet potatoes, peeled and sliced
  • 1 1/2 quart Chicken stock
  • 1/2 Tbsp. White pepper
  • 1/3 lb American cheese
  • 2 c. Whole lowfat milk
  • 1 stk butter
  • 1 c. All-purpose flour Lowfat sour cream, for garnish Crumbled bacon, for garnish Minced chives, for garnish Shredded cheese, for garnish

Directions

  1. Bring stock to boil. Add in white pepper and potatoes. Cook till potatoes are about half done. In a separate pan, heat butter and add in flour a little at a time, stirring to make a roux. Cook roux about 3 min. Add in roux to potatoes a little at a time. Add in cheese and lowfat milk. Turn down heat to very low and simmer for about 15 min. Garnish with a dollop of lowfat sour cream, minced chives and shredded cheese.
  2. Makes one gallon of soup.

Toolbox

Add the recipe to which day?
« Today - Sep 06 »
Today - Sep 06
September 7 - 13
September 14 - 20
September 21 - 27
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment