Try this Brass Parrot Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionBring 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 | ||
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Calories: 3736 | ||
Calories from Fat: 2428 (65%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3736
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