Friday, January 20, 2012

'Tis the Season for Soup - Baked Potato Soup

This recipe. Oh.My.Goodness! How can it not be delicious when it has a combination of half-and-half, butter, velveeta cheese, bacon and cheddar cheese. Sound familiarly fattening? It is the (copycat) recipe for O'Charley's Baked Potato Soup. I'm not sure where it originally came from, but Mom had the recipe and oh it is good!

Baked Potato Soup

3 pounds red potatoes
1/4 cup butter, melted
1/4 cup flour
8 cups half-and-half (OR 4 cups half-and-half and 4 cups milk)
16 ounces velvet cheese, melted
White pepper to taste
Garlic powder to taste
1 teaspoon hot pepper sauce
Bacon fried crisply
1 cup shredded cheddar cheese
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2 inch cubes. Place in a large pan, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked.

In a separate large pan, combine melted butter 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 bacon, shredded cheese, chives and parsley.

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