Loaded Potato Soup

By á-174942

Ingredients

• 3 pounds red potatoes
• 1/4 cup margarine melted
• 1/4 cup flour
• 8 cups half-and-half
• 1 block Velveeta cheese - (16 oz) melted
• Freshly-ground white pepper to taste
• Garlic powder to taste
• 1 teaspoon hot pepper sauce
• 1/2 pound bacon fried crisply
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup chopped fresh parsley

Details

Servings 8

Preparation

Step 1

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.

This recipe yields 8 servings.

Per serving: 915 calories; 65 gr fat (64 percent calories from fat); 174 mg cholesterol; 33 gr protein; 52 gr carbohydrate; 1,352 mg sodium.