Brass Parrot Baked Potato Soup Recipe

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Servings: 1


  • 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


  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.


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