Like O’Charley’s Baked Potato Soup
3 lbs. red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half (or evaporated milk)
1 block (16 oz.) Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisp
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2 -inch cubes. Place in a large Dutch oven. Cover with water and bring to a boil. Let boil for 10 minutes or until cooked about three-fourths done.
In a separate Dutch oven, combined 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. Top with crumbled bacon, shredded Cheddar cheese, chives and parsley. Serves 8.