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  • O'Charlies Baked Potato Soup

    1 vote
    O'Charlies Baked Potato Soup
    Prep time:
    Cook time:
    Servings: 2 large bowls
    by Deb W
    1 recipe
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    This 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

    1. Dice unpeeled red potatoes into 1/2-inch cubes
    2. Place in large dutch oven or saucepan, cover with water, and bring to boil.
    3. Let boil for about 10 minutes or until 3/4 cooked.
    4. In a separate large dutch oven or saucepan, combine melted margarine and flour, mixing until smooth.
    5. Place over low heat and gradually add half-and-half, stirring constantly, until smooth and liquid begins to thicken.
    6. Add Velveeta cubes and stir till melted and smooth.
    7. Drain potatoes and add to creamed mixture.
    8. Stir in pepper, garlic powder, and hot pepper sauce.
    9. Cover and cook over low heat for 30 minutes, stirring occasionally.
    10. Place soup into individual bowls and top with bacon, shredded cheese, chives, and parsley.

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