Brass Parrot is located in Houston, Texas. This is another wonderful take on Baked Potato soup.
Brass Parrot Baked Potato Soup
Brass Parrot Baked Potato Soup
Brass Parrot Baked Potato Soup is easy to make with this recipe.
Print Pin RatePrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 654kcal
Ingredients
- 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
Garnish with
- 1/2 cup sour cream
- 1/2 cup crumbled bacon
- 1/2 cup chopped chives
- 1/2 cup shredded Cheddar cheese
Instructions
- 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.
Nutrition
Calories: 654kcal | Carbohydrates: 52g | Protein: 23g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 1174mg | Potassium: 1270mg | Fiber: 2g | Sugar: 10g | Vitamin A: 24% | Vitamin C: 16.2% | Calcium: 48.3% | Iron: 15.8%
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Cindy Johnston says
Brass Parrot was in Kemah, Texas where the Kemah Boardwalk is now (the building is now a Mexican Restaurant). It was a wonderful restaurant and the baked potato soup was to die for! One of the many restaurants forced out by a larger chain.
Liz Nelson says
We loved this soup! I’ve made serveral Baked Potato soups but I think this one is the best!