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O'Charley's Baked Potato Soup Recipe

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This recipe for O'Charley's Baked Potato Soup, by , is from Mueller/Bilberry Family & Friends Cookbook Project, 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!

Jeanne Mueller


3 lbs Red Potatoes
1/4 cup Butter, melted
1/4 cup Flour
2 Atsugi Half & Half
1 lb block Velveeta Cheese, melted
White Pepper, to taste
Garlic Powder, to taste
1 tsp Hot Pepper Sauce
1/2 lb Bacon, fried crisply
1 cup Cheddar Cheese, shredded
1/2 cup fresh Chives, chopped
1/2 cup fresh Parsley, chopped

Dice unpeeled red potatoes into 1/2" cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a separate Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half & 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. Serve and top with bacon, shredded cheese, chives and parsley.




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