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Add a photoThis is a clone of the restaurant recipe. Recipe can easily be doubled. To greatly decrease the calorie and fat content, fat free half-and-half can be used with just a slight difference in taste and creaminess.
Ingredients
- 1 1/2-2 lbs red potatoes
- 2 T margarine, melted
- 2 T flour
- 4 C half-and-half, warmed
- 8 oz Velveeta, cubed
- white pepper to taste
- garlic powder to taste
- 1/2 t hot pepper sauce
- 1/4 lb bacon, fried crisp
- 1/2 sharp cheddar cheese, shredded
- 1/4 C fresh chives, chopped, if desired
- 1/4 C fresh parsley, chopped, if desired
Directions
- Dice unpeeled red potatoes into 1/2-inch cubes
- Place in large dutch oven or saucepan, cover with water, and bring to boil.
- Let boil for about 10 minutes or until 3/4 cooked.
- In a separate large dutch oven or saucepan, combine melted margarine and flour, mixing until smooth.
- Place over low heat and gradually add half-and-half, stirring constantly, until smooth and liquid begins to thicken.
- Add Velveeta cubes and stir till melted and smooth.
- Drain potatoes and add to creamed 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 bowls and top with bacon, shredded cheese, chives, and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1085g | |
| Recipe makes 2 servings | |
| Calories 1587 | |
| Calories from Fat 1004 | 63% |
| Total Fat 112.92g | 141% |
| Saturated Fat 61.81g | 247% |
| Trans Fat 0.7g | |
| Cholesterol 316mg | 105% |
| Sodium 2495mg | 104% |
| Potassium 3016mg | 86% |
| Total Carbs 98.65g | 26% |
| Dietary Fiber 7.5g | 25% |
| Sugars 14.29g | 10% |
| Protein 49.35g | 79% |
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