New recipe: Loaded Potato Soup

 After being sick all last weekend and all of last week, the only thing I wanted to eat was soup.  And with the experience my mom and I had at O'Charleys last Monday after I got out of the doctors office... I decided that it was time to learn how to make my own loaded potato soup.  No need to put up with bad service when you can have the best service at home.  

I actually bought all the ingredients weekend before last and had planned to make it then.  However, after getting sick and not feeling like cooking last Sunday, I saved this recipe for today.  We had it for a late lunch today after I came out of my cough syrup coma.  

Loaded Potato Soup

bacon

3 lbs red potatoes, scrubbed

1/2 stick of butter

1/2 cup all-purpose flour

4 cups half and half

1 cup milk

1 cup chicken stock

1 lb. Velveeta Cheese, melted

white pepper

garlic powder

1 tsp of Tabasco sauce

Shredded Cheddar Cheese

Dice the bacon and cook in a skillet until all the fat is tendered.  Drain the bacon and set aside until ready to use.  Cut the potatoes into 1/2 inch dice and put them in a pot with water to cover.  Boil for 10 minutes, drain and set aside.  

Terry thought I was cooking apples.  =)

Melt the butter in a heavy pot and add the flour, whisking constantly until the paste is smooth.  Gradually add the half and half, milk and chicken stock, whisking constantly.  When the sauce begins to thicken, add the Velveeta, whisking frequently.

Add the potatoes to the cheese mixture.  Season to taste with white pepper and garlic powder, and add the Tabasco.  Lower the heat and simmer, covered, for 30 minutes, stirring occasionally.  

 

Pour the soup into bowls and garnish with the bacon bits and shredded cheese.

This hit the spot on this chilly Sunday afternoon.  It tastes just like OCharley's loaded potato soup, and the best part... there is plenty of leftovers!  

Enjoy!!