O'Charley's Baked Potato Soup
Ingredients
- 3 lbs. red potatoes
- 1/4 C. margarine, melted
- 1/4 C. flour
- 8 C. half-and-half
- 1 (16-oz.) block Velveeta cheese, melted White pepper, to taste Garlic powder, to taste
- 1 tsp. hot pepper sauce
- 1/2 lb. bacon, fried crisply
- 1 C. cheddar cheese, shredded
- 1/2 C. fresh chives, chopped
- 1/2 C. fresh parsley, chopped
Directions
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Yield: 4 servings
Reviews (5)
I think it's called that because it ends up tasting like a baked potato with all the fixings (cheese, chives, bacon, etc.) Happy cooking!
Reported ksteed | January 5, 2011
Chop the Velveeta up into pieces or grate it. Then put it in a pot over low-medium heat and stir it as it melts. Hope this helps! Happy cooking!
Reported ksteed | January 5, 2011
Reported Lakelady100 | January 5, 2011
Flag as inappropriate Sheryll_Rufus | January 7, 2010
Reported | January 27, 2008