O'Charleys Loaded Potato Soup
(Note: you can substitute milk for all or part of the half and half to reduce fat content, I used 2 cups milk and 2 cups half and half.
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- 1 1/2 lb
- red potatoes
- 1/8 c
- 1/8 c
- 4 c
- half and half (see personal note above)
- 1/2 pkg
- velveeta cheese, melted (8 oz)
- 1/2 tsp
- hot pepper sauce (red tobasco)
- white pepper
- garlic powder
- shredded cheddar cheese
- 1/4 lb
- crispy fried bacon, crumbled (optional, if serving to vegetarians!)
- fresh chives (dried is okay)
- fresh parsley (dried is okay)
FOR TOPPING AFTER PUT IN SERVING BOWLS
1Wash but don't peel potatoes, dice into 1/2 inch cubes.
2cover with water and bring to boil in large saucepan.
3boil until about 3/4 cooked, 10-15 minutes.
4in a separate pan, melt butter on low heat and then mix flour in. Mix until smooth.
5gradually add half and half to the mixture, stir constantly until smooth and thickened.
6Add melted Velveeta Cheese, stir well.
7Add drained potatoes to mixture.
8Add white pepper, garlic powder and hot pepper sauce (start with a 1/2 tsp. and add more if you like it hot!)
9Cover, cook for 30 mins on low, stir occasionally.
10Time to serve! After pouring into serving bowls, each diner can add cheddar, bacon, chives, and parsley to taste. Enjoy!