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    O'charley's Loaded Potato Soup

    Source of Recipe


    3 pounds red potatoes
    1/4 cup margarine, melted
    1/4 cup flour
    8 cups half-and-half
    1 (16-ounce) block Velveeta cheese, melted
    White pepper, to taste
    Garlic powder, to taste
    1 teaspoon hot pepper sauce
    1/2 pound bacon, fried crisply
    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 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. Makes 8 servings.




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