O'Charley's Loaded Potato Soup Recipe #18599
A clone of O'Charley's delicious soup.
by Andrea
1 hour | 20 min prep
SERVES 8
- 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
- Dice unpeeled red potatoes into 1/2 inch cubes.
- Place in large saucepan; cover with water and bring to a boil.
- Let boil for 10 minutes or until 3/4 cooked.
- In a separate pan, 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.
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5 stars