Try this Brass Parrot Baked Potato Soup recipe, or contribute your own.Suggest a better description
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 recipelu-digest by "Crane C. Walden"
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|Serving Size: 1 Serving (3503g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2428 (65%)|
|Amt Per Serving||% DV|
|Total Fat 269.8g||360 %|
|Saturated Fat 157.3g||786 %|
|Monounsaturated Fat 78.8g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 725.2mg||223 %|
|Sodium 8029.4mg||277 %|
|Potassium 3650.5mg||96 %|
|Total Carbohydrate 202.8g||60 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 199.3g|
|Protein 124g||177 %|
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Calories per serving: 3736
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