Loaded Potato Soup Recipe

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Loaded Potato Soup

Erin Peterson


Given to me by a friend. This is supposed to be very similar to O'Charley's Loaded Potato Soup.

pinch tips: How to Peel Potatoes






3 lb
red potatoes
1/4 c
margarine, melted
1/4 c
8 c
half and half
16 oz
velveeta cheese, block, melted
white pepper, to taste
garlic powder, to taste
1 tsp
hot pepper sauce
1/2 lb
bacon, fried crisply
1 c
cheddar cheese, shredded
1/2 c
fresh chives, chopped
1/2 c
fresh parsley, chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chowders