O'charley's Baked Potato Soup Recipe

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Servings: 8


Cost per serving $2.29 view details


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 475g
Recipe makes 8 servings
Calories 688  
Calories from Fat 454 66%
Total Fat 51.32g 64%
Saturated Fat 25.7g 103%
Trans Fat 1.06g  
Cholesterol 124mg 41%
Sodium 506mg 21%
Potassium 1203mg 34%
Total Carbs 41.42g 11%
Dietary Fiber 3.3g 11%
Sugars 2.33g 2%
Protein 17.82g 29%
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