Loaded Baked Potato Soup Recipe

I dearly love the loaded potato soup from O'Charley's, but it is a nearly 40 minute drive to get there. This recipe is a spot-on clone.

Ingredients

• 3 lbs red potatoes
• ¹⁄₄ cup butter
• ¹⁄₄ cup flour
• 8 cups half-and-half
• 1 (16 ounce) package Velveeta cheese, melted
• white pepper- to taste
• garlic powder- to taste
• 1 teaspoon 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
• sour cream

Directions

1. Dice the potatoes (do not peel) into 1/2 inch cubes.
2. Add the potatoes to a large pot, cover with water, and bring to a boil. Boil for 10 minutes.
3. In a separate pan, melt the butter, then whisk in the flour until smooth.
4. Continue to stir the butter/flour mixture over low heat while slowly adding the half-and-half.
5. When the mixture is slightly thickened, add the melted Velveeta.
6. Drain potatoes and add to cream mixture.
7. Add in pepper, garlic powder and hot pepper sauce.
8. Cover and cook for 30 minutes over low heat, stirring occasionally.
9. Spoon into bowls and top with bacon, chives, parsley, shredded cheese and sour cream.