This is a print preview of "O'charley's Baked Potato Soup" recipe.

O'charley's Baked Potato Soup Recipe
by Global Cookbook

O'charley's Baked Potato Soup
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  United States American
  Servings: 8

Ingredients

  • 3 lbs red potatoes
  • 1/4 cup margarine melted
  • 1/4 cup flour
  • 8 cups half-and-half
  • 1 pc block Velveeta cheese (16-oz) melted
  • White pepper to taste
  • Garlic pwdr to taste
  • 1 tsp warm pepper sauce
  • 1/2 lb bacon fried crisply
  • 1 cup cheddar cheese shredded
  • 1/2 cup fresh chives minced
  • 1/2 cup fresh parsley minced

Directions

  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 min or possibly till 3/4 cooked.
  2. In a separate large Dutch oven, combine melted margarine and flour, mixing till smooth. Place over low heat and gradually add in half-and-half, stirring constantly. Continue to stir till smooth and liquid begins to thicken.
  3. Add in melted Velveeta. Stir well. Drain potatoes and add in to cream mix. Stir in pepper, garlic pwdr and warm pepper sauce.
  4. Cover and cook over low heat for 30 min, stirring occasionally.
  5. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
  6. NOTES : Notes: Makes 8 servings.