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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (530g) Recipe makes 8 servings |
||
| Calories 861 | ||
| Calories from Fat 573 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.7g | 97% | |
| Saturated Fat 36.3g | 181% | |
| Monounsaturated Fat 16.6g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 1331mg | 55% | |
| Potassium 1386mg | 39% | |
| Total Carbohydrate 46.7g | 15% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 6.8g | ||
| Protein 27.0g | 53% | |
Ingredients
- 3 lbs red potatoes
- 1/4 cup butter
- 1/4 cup flour
- 8 cups half-and-half
- 1 (16 ounce) package Velveeta cheese, melted
- white pepper
- garlic powder
- 1 teaspoon hot pepper sauce
- 1/2 lb bacon, fried crisp
- 1 cup cheddar cheese, shredded
- 1/2 cup fresh chives, chopped
- 1/2 cup fresh parsley, chopped
Directions
1
Dice unpeeled red potatoes into 1/2 inch cubes.2
Place in large saucepan; cover with water and bring to a boil.3
Let boil for 10 minutes or until 3/4 cooked.4
In a separate pan, combine melted margarine and flour, mixing until smooth.5
Place over low heat and gradually add half-and-half, stirring constantly.6
Continue to stir until smooth and liquid begins to thicken.7
Add melted Velveeta.8
Stir well.9
Drain potatoes and add to cream mixture.10
Stir in pepper, garlic powder and hot pepper sauce.11
Cover and cook over low heat for 30 minutes, stirring occasionally.12
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
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- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Carolyn R. Barnes
On Nov 10, 2009
I was craving Potato Soup, and I love the O'Charley's version. This was my first attempt at making it, and this recipe really hit it on the nose. I am not a fan of garlic, hot sauce, or velveeta, so I left those ingredients out, added just a pinch of sauted onions and didn't use as much half/half as suggested, in fact I used part half/half and part 2% milk (that's a lot of soup). I served it in Panera Bread Bowls, topped it with the shredded cheese, bacon and chives..WOW and it turned out fabulous..it was a definate hit with my family!
From: SouthCarolinaMom
On Oct 14, 2009
Really enjoyed this! I made some changes suggested by another reviewer and used 4 cups half and half, 1 cup 1% milk, 1 cup chicken stock. I also boiled the potatoes in chicken stock rather than water. My personal changes to add some flavors that I LOVE were to add a diced onion to the butter and 1-2 cloves of minced garlic. I let it simmer for a while before adding the flour to create the roux (sp?) I think it added some wonderful flavors. I will definitely make this again!
From: Action Bob
On Nov 9, 2008
This soup is incredible! It's way better than the soup served at O'Charlies. Like most others, I altered the recipe a bit. I used 4 cups half and half, 1 cup 2% milk, 1 cup chicken stock. Also, I used fresh black pepper instead of white pepper. In my opinion, It also helps to boil the potatoes in chicken stock rather than water. My wife says it's the best soup she has ever had! I will be making this again for sure! Thanks!
From: Roxygirl in Colorado
On Feb 15, 2005
This was very delicious. I did make a few changes: milk instead of half and half, 4 ounces of Velveeta, added a teaspoon of chicken base. My soup did get pretty thick, considering I didn't use the half and half. I thought the garlic powder added a great taste.I will make it again! Roxygirl in Colo.
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