Loaded Potato Soup

Wednesday, October 6, 2010

Eating out can get very expensive but there is something about their food that keeps us coming back.  At least, that is the case for me and O'Charleys loaded potato soup.  Let's be honest here - it's one of a kind.  And you can make a meal on a bowl of it and a few of their homemade yeast rolls (or at least I can).

Now that the weather is turning cooler at night, I'm ready to start eating soups, stews and warm your soul kinda foods.  And I'm happy to say, I think I just might have found a recipe that is very similar to O'Charleys loaded potato soup.  We will be making this for trick or treat night.  Now, if we can just figure out how to make their rolls.   
3 pounds red potatoes
1/4 cup 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 bacon, fried crisply
1 cup cheddar cheese, shredded

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 3/4 cooked.

In a separate large Dutch oven, combine melted margarine 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 crumbled bacon & shredded cheese.

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