O'Charley's Loaded Baked Potato Soup
t's Halloween today, and it's a dreary, nasty, cold day outside... What better than to make some hot, hearty soup! My bestie Casey came over this week, I haven't spent any real quality time with her since her wedding last month! She's been trying to get more into cooking lately and I thought it was far time I made this soup with her.
Everyone knows what you order when you go to any O'Charleys. Answer? LOADED BAKED POTATO SOUP!!! I love this soup and I was so happy when my mom sent me the recipe. It's super easy and I did find a way to make it healthier and just as tasty!
This soup is great on it's own, as a side, or as I serve it, with a barbecue stuffed croissant! It freezes well, and as any other soup, gets better overnight. It makes a whole lot of soup so it's perfect for a big family or any fall celebration!
O'Charley's Baked Potato Soup
3 lbs whole red potatoes, dices to 1/2 in cubes
1/4 C butter, melted
1/4 cup flour
2 quarts half and half (fat free works)
1 lb block Velveeta, melted
white pepper, to taste
garlic powder, to taste
Tobasco Sauce, to taste
1/2 lb bacon (or turkey bacon), fried crisply
1 c shredded cheddar cheese
1/2 c chopped fresh chives
1/2 c chopped fresh parsley
In a large dutch oven, cover diced unpeeled potatoes with water. Bring to a boil and let boil for 10 minutes, until al dente. In separate large dutch oven, add melted butter and flour. Whisk until smooth. Slowly add half and half, stirring constantly. Continute to stir until liquid heats and starts to thicken. Add melted Velveeta. Stir until well incorporated. Drain potatoes and add to cream mixture. Stir in pepper, garlic pepper, and Tobasco. Cover and cook over low heat, about 30 minutes until Thick and incorporated. Top with crumbled bacon, chopped parsley and chives, and cheese.