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O’CHARLEY’S BAKED POTATO SOUP




Source of Recipe


BBR


Recipe Introduction


Posted by: Glory68


List of Ingredients




3 lbs red potatoes
¼ cup margarine, melted
¼ cup flour
8 cups half and half
16 oz Velveeta, cubed and then melted
white pepper, to taste
garlic powder, to taste
1 tsp hot pepper sauce
½ lb bacon, fried crisply
1 cup shredded cheddar cheese
½ cup chopped fresh chives
½ cup chopped parsley



Recipe



Slice unpeeled red potatoes into ½ inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until ¾ cooked. In separate large Dutch oven, combine 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 sauce. Cover and cook over low heat 30 minutes, stirring occasionally. Top with bacon, cheddar, chives and parsley. 8 main-dish servings. Amy’s note: Do some of the steps in the microwave to save time. I keep this warm in the crock-pot for several hours, it’s one of our favorites. I use part half-and-half and part milk, to save on fat and calories.