Recipe - Brass Parrot Baked Potato Soup

6 Russet potatoes; peeled and
cut or sliced up
1 One half qt Chicken stock
One half tablespoon White pepper
1/3 pound American cheese
2 cup Whole milk
1 Stick butter
1 cup Allpurpose 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.
Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
5, 1998