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O'Charley's Baked Potato Soup Recipe

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Ingredients

  • 3 Lbs. Red Potatoes
  • 1 1/4 Cup Butter, Melted
  • 1/4 Cup Flour
  • 2 Quarts Half & Half
  • 1 Pound Block Velveeta Cheese, Melted
  • White Pepper, To Taste
  • Garlic Powder, To Taste
  • 1 Tsp. Hot Peper Sauce
  • 1/2 Lb. Bacon, Fried Crisply
  • 1 Cup Cheddar Cheese, Shredded
  • 1/2 Cup Fresh Chives, Chopped
  • 1/2 Cup Fresh Parsley, Chopped

Details

Preparation

Step 1

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large Dutch oven, covered with
water and bring to a boil. Let boil for 10
minutes or until almost cooked. In a seperate
large Dutch oven, combine melted margarine
and flour, mixing until smooth. Place over low
heat and gradually add half & hal, stirring
constantly. Continue to stir until smooth and
liquid begins to thiken. 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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