Brass Parrot is located in Houston, Texas. This is another wonderful take on Baked Potato soup.

6 Russet Potatoes, peeled and sliced
1 1/2 qts. Chicken Stock
1/2 Tbsp. White Pepper
1/3 lb. American cheese
2 C. Whole Milk
1 stick Butter
1/4 to 1/2 C. Flour
Garnishes:
Sour Cream
Crumbled Bacon
Chopped Chives
Shredded Cheese

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 three 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. Makes one gallon of soup.

Garnish with dollop of sour cream, crumbled bacon, chopped chives, and shredded cheese.

TAGS | potato soup

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