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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BETTER THAN O'CHARLEY'S® POTATO SOUP Recipe

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This recipe for BETTER THAN O'CHARLEY'S® POTATO SOUP is from GLENDALE CHRISTIAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 gallon water
2 1/2 lbs. potatoes, peeled and cubed
5 1/2 chicken flavored bouillon cubes
1 tsp. white pepper
1 can (10.75 oz.) Campbell’s® Condensed Cheddar Cheese Soup
1 c. half-and-half
1/2 lb. butter
3/4 c. flour
salt to taste
shredded cheese of your choice
bacon bits
green onions, chopped
Directions:
Directions:
Boil potatoes in water for 5 minutes (do not drain). Add salt, pepper, and chicken bouillon cubes, simmer for 10 minutes. Add cheddar cheese soup. Melt butter in a skillet, add flour to make a roux. Add this roux to the potato mixture. Add half-and-half then allow to simmer 10 minutes. Now it's ready to serve. It will thicken as it cools. Top with shredded cheese, bacon bits, and green onions.

 

 

 

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