baked potato soup served with a pretzel roll
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5 from 1 vote

Brass Parrot Baked Potato Soup

Brass Parrot Baked Potato Soup is easy to make with this recipe. 
Course Soup
Cuisine American
Keyword Brass Parrot Baked Potato Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 654kcal
Author Stephanie Manley


  • 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


  • 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.


Calories: 654kcal | Carbohydrates: 52g | Protein: 23g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 1174mg | Potassium: 1270mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1200IU | Vitamin C: 13.4mg | Calcium: 483mg | Iron: 2.8mg
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