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O’Charley’s Cheesey Potato Soup Recipe

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This recipe for O’Charley’s Cheesey Potato Soup is from Our Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
10 lbs. red potatoes
1 c. butter
1 c. flour
25 c. Half & Half
1 (50 oz.) pkg. Velveeta cheese, melted
3 1/8 tsp. white pepper
3 1/8 tsp. garlic powder
Directions:
Directions:
Dice unpeeled red potatoes into ˝ inch cubes. Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes or until 3/4 cooked. In a separate pan; combine melted butter & 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 and garlic powder. Cover and cook over low heat for 30 minutes, stirring occasionally.

Serve with crumbled bacon, shredded cheese, chives or parsley. Can also add 3 1/8 tsp. hot pepper sauce along with pepper and garlic powder. This makes at least 25 servings. Leftovers can be frozen.
Personal Notes:
Personal Notes:
Nicole makes this every year for Harvest of Talents. She has a lot of return customers.

 

 

 

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