Brass Parrot Baked Potato Soup
| Yield: | 1 Servings |
| Categories: | Soups |
| 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 |
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