You can only get the Brass Parrot Baked Potato soup in Kemah, Texas, or you can make it at home with this copycat recipe.
Are you looking for creamy potato soup? The Brass Parrot Baked Potato soup is easy to make soup. This soup is made with potatoes, chicken broth, American cheese, flour, butter, and milk. White pepper adds a nice touch to this soup.
What makes the Brass Parrot Baked Potato soup special?
This soup starts with fresh potatoes, and the potatoes are cooked in chicken stock with white pepper. I think this unique cooking approach gives the potatoes a well-seasoned flavor. The chicken stock gives the potatoes more flavor than just boiling them in water. The white pepper gives the potatoes just a little bit of spice. You will only cook the potatoes about halfway through before you begin to thicken the soup.
Thicking the soup before the potatoes are completed cooking means the potatoes will soak in additional flavor this way. This soup is simply packed full of rich flavor. American cheese gives this soup just the right texture. American cheese can be purchased in the deli of your grocery store.
What type of potatoes are the best for soup?
For this recipe, there are two good choices. Ideally, you should choose a potato that is full of starch. Idaho Russet potatoes and Yukon Gold potatoes are both good choices for this soup. The Brass Parrot uses Idaho Russet, but the Yukon Gold potatoes can give your soup a wonderful buttery flavor.
What should you serve with potato soup?
When serving potato soup you can serve it with some delicious hot bread, salads that have a hint of vinegar also work very well. The acid can help to clear the palette, and you can enjoy each bite of soup like it was new again. Here are some of our recommendations to serve with potato soup.
The best way to reheat baked potato soup
The best way to reheat a thick soup is to reheat it on the stovetop. You will need to add a bit of milk or chicken stock to the soup so it won’t be too thick. Heat the soup slowly on low heat to keep it from scorching.
Let me know the toppings you enjoy the best on your baked potato soup. Do you enjoy it with the traditional toppings like sour cream, cheese, bacon, or do you like to top it with something else.
Brass Parrot Baked Potato Soup
- 2 1/2 pounds russet potatoes peeled and sliced
- 1 1/2 quarts chicken stock
- 1/2 tablespoon white pepper
- 1/3 pound American cheese
- 2 cups whole milk
- 4 ounces butter
- 1/4 cup all purpose flour
- 1/2 cup sour cream
- 1/2 cup crumbled bacon
- 1/2 cup chopped chives
- 1/2 cup shredded Cheddar 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.