O’Charley’s Loaded Potato Soup
O’Charley’s Loaded Potato Soup
Ingredients
- 1 gallon water
- 1 pound margarine or butter
- 2 1/2 pounds Idaho potatoes
- 1 1/2 cups flour
- 1 Tbsp chicken stock base
- 2 cups half-and-half
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1 Tbsp salt
- 2 11 oz cans concentrated Cheddar Cheese soup
- chives, bacon bits, cheddar cheese and parsley for garnish
Instructions
- Bring the water to a boil in a large pot.
- Peel the potatoes and cut into 1/2-inch cubes. Add to the water, along with the chicken base, salt, and white and black pepper.
- Cook about 12 minutes or until the potatoes are about half done.
- Add the Cheddar Cheese soup and simmer for 10 minutes.
- Melt the margarine in a saucepan, add the flour and cook over medium heat, stirring constantly, for 3-4 minutes (do not brown).
- Whisk the flour mixture into the potato mixture. Bring to a boil, reduce heat and simmer an additional 3-4 minutes.
- Stir in the half-and-half and heat just to serving temperature. Do not boil.
- Top with a sprinkling of chives, bacon bits, cheddar cheese and parsley.
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