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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

O’Charley’s Loaded Potato Soup. Recipe

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This recipe for O’Charley’s Loaded Potato Soup. is from Our Family Cookbook, 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:  
3 pounds red potatoes
1/4 cup butter or margarine melted
1/4 cup flour
8 cups half-and-half
1 16 ounce block Velveeta cheese, melted
white pepper, to taste
garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound crisp fried bacon
1 cup shredded cheddar cheese
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Directions:
Directions:
Dice unpeeled red potatoes into 1/2 inch cubes.
Place in a large Dutch oven, cover with water and bring to a boil.
Boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, 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, cheese, chives and parsley.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Here’s a heart attack waiting to happen but it’s sooo good. I found this on the internet and made a double batch for a Super Bowl party several years ago. I probably peeled the potatoes, my preference.

 

 

 

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