O' Charley's Loaded Potato Soup
- 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
1 Dice unpeeled red potatoes into 1/2 inch cubes.
2Place in large saucepan; cover with water and bring to a boil.
3Let boil for 10 minutes or until 3/4 cooked.
4In a separate pan, combine melted margarine and flour, mixing until smooth.
5Place over low heat and gradually add half-and-half, stirring constantly.
6Continue to stir until smooth and liquid begins to thicken.
7Add melted Velveeta.
9Drain potatoes and add to cream mixture.
10Stir in pepper, garlic powder and hot pepper sauce.
11Cover and cook over low heat for 30 minutes, stirring occasionally.
12Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.